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Ravioli with Tomato Cream Sauce

By Barbra Crumpacker

Ingredients:

1 (9-ounce) package three cheese ravioli

1 teaspoons olive oil

2 garlic cloves

1 (8-ounce) package sliced baby portobello mushrooms

1/2 cup coarsely chopped onion

1 cup halved grape tomatoes

2 tablespoons white wine

1/2 teaspoon all-purpose flour

1/3 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup (1 ounce) shaved fresh Parmesan cheese

Oregano or Basil leaves (optional)

Directions:

1. Cook ravioli according to package directions.

2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, garlic and onion; sauté 3 to 4 minutes or until richly browned. Add tomatoes and wine; cook for 3 minutes. Combine flour and next 3 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.

3. Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil or oregano, if desired.

Yields: 4 (1 cup) servings

About 300 calories; 13 grams fat

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