Ravioli With Sun-Dried Tomato Cream Sauce

• 1 (18 ounce) package frozen steam-in-eat small cheese ravioli (such as Rosetto)
• 2 teaspoons olive oil
• 1 (8 ounce) package baby portabella mushrooms, quartered
• 1/2 cup coarsely chopped onion
• 1/2 teaspoon all-purpose flour
• 1/2 cup plus 2 tablespoons half-and-half
• 2 tablespoons sun-dried tomato pesto (such as Classico)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shaved fresh asiago cheese
• basil leaves (optional)

1. Cook ravioli in microwave according to package directions.
2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
3. Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.

cheese ravioli, olive oil, baby portabella mushrooms, onion, allpurpose, tomato pesto, salt, pepper, cheese, basil

Taken from www.food.com/recipe/ravioli-with-sun-dried-tomato-cream-sauce-449091 (may not work)