Ravioli In Creamy Tomato Mushroom Sauce

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups sliced mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 1 cup evaporated 2% milk
• 1 (19 ounce) can tomatoes
• 1 lb frozen cheese ravioli or 1 lb cheese tortellini
• 1 1 cup parmesan cheese or 1 cup romano cheese
• 3/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley

1. In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
2. Sprinkle with flour; cook, stirring for 1 minute.
3. Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
4. Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
5. Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
6. Drain and return to pot.
7. Add sauce, cheese, basil and parsley; stir untill cheese melts.

olive oil, onion, garlic, mushrooms, salt, pepper, flour, milk, tomatoes, frozen cheese, parmesan cheese, fresh basil, parsley

Taken from www.food.com/recipe/ravioli-in-creamy-tomato-mushroom-sauce-95543 (may not work)