Ravioli with Sun-Dried Tomato Cream Sauce

Ingredients

• 1 ounce asiago cheese fresh shaved
• 8 ounce baby portobello mushrooms quartered
• 0.3 teaspoon pepper black
• 18 ounce steam-n-eat cheese ravioli frozen (such as Rosetto)
• 0.5 teaspoon flour all-purpose
• 0.5 cup half-and-half 
• 2 teaspoons olive oil 
• 0.5 cup onion coarsely chopped
• 0.3 teaspoon salt 
• 2 tablespoons sun-dried tomato pesto (such as Classico)

Equipment

• bowl
• frying pan
• microwave

Directions

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