Creamy Ravioli - cooking recipe

Ingredients

1 (16 ounce) package frozen ravioli (any flavor, I used chicken & cheese ravioli)
1 (14 ounce) can Italian stewed tomatoes
1/4 cup sun-dried tomato, chopped
1/2 cup cream
1/4 cup pesto sauce (store bought or homemade)
1 tablespoon coarse ground Dijon mustard
1/4 cup gouda cheese, shredded
1/2 cup feta, crumbled
1/4 cup chopped fresh parsley
1 teaspoon red chili pepper flakes (or to taste)
sea salt, to taste (optional)
fresh ground pepper, to taste (optional)
1/2 cup toasted pine nuts (optional)

Preparation

Cook ravioli according to package directions; drain.
In medium sauce pan, add next four ingredients.
Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
Add next four ingredients ; cook until heated through and cheese is melted.
Fold in ravioli; heat through.
Stir in pinenuts and season with salt and pepper, to taste.
Serve hot with a crisp, green salad and garlic bread.