Mushroom Cheese Ravioli

• 2 cups refrigerated cheese ravioli
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon chopped onion
• 1 tablespoon pine nuts
• 1 tablespoon chopped sweet yellow pepper
• 1 tablespoon chopped sweet red pepper
• 1 teaspoon olive oil
• 2 teaspoons cornstarch
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/4 cup fat-free half-and-half
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Grated Parmesan cheese, optional

1. Cook ravioli according to package directions.
2. Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender.
3. Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

refrigerated cheese, mushrooms, onion, nuts, sweet yellow pepper, sweet red pepper, olive oil, cornstarch, chicken, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-cheese-ravioli/ (may not work)