Creamy Ravioli

• 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)

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

frozen ravioli, italian stewed tomatoes, tomato, cream, pesto sauce, mustard, gouda cheese, feta, parsley, red chili pepper, salt, fresh ground pepper, nuts

Taken from www.food.com/recipe/creamy-ravioli-298074 (may not work)