Ravioli with Sun-Dried Tomato Cream Sauce

Name: Ravioli with Sun-Dried Tomato Cream Sauce
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 28 grams 1/4 cup shaved fresh Asiago cheese; 227 grams package baby portobello mushrooms, quartered; 0 teaspoons black pepper; 510 grams package frozen steam-n-eat small cheese ravioli (such as Rosetto); 1 teaspoons all-purpose flour; 118 milliliters half-and-half; 2 teaspoons olive oil; 118 milliliters coarsely chopped onion; 0 teaspoons salt; 2 Tbsps sun-dried tomato pesto (such as Classico)

You can never have too many main course recipes, so give Ravioli with Sun-Dried Tomato Cream Sauce a try. One serving contains 543 calories, 24g of protein, and 23g of fat. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have sun-dried tomato pesto, pepper, baby portobello mushrooms, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 12 minutes.

Instructions

Cook ravioli in microwave according to package directions.

Ingredients you will need

Ravioli

Equipment you will use

Microwave

While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Ravioli

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and onion; saut 3 to 4 minutes or until richly browned.

Ingredients you will need

Mushrooms

Onion

Combine flour and next 4 ingredients in a small bowl, stirring until smooth.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.

Equipment you will use

Frying Pan

Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli.

Ingredients you will need

Mushrooms

Ravioli

Equipment you will use

Bowl

Sprinkle cheese evenly over each serving; garnish with basil, if desired.

Ingredients you will need

Cheese

Basil

Equipment

Microwave

Frying Pan

Bowl

Ingredients

Servings:

28grams

1/4 cup shaved fresh Asiago cheese 227grams

package baby portobello mushrooms, quartered 0teaspoons

black pepper 510grams

package frozen steam-n-eat small cheese ravioli (such as Rosetto)1teaspoons

all-purpose flour 118milliliters

half-and-half 2teaspoons

olive oil 118milliliters

coarsely chopped onion 0teaspoons

salt 2Tbsps

sun-dried tomato pesto (such as Classico)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.