Ravioli with Tomato Cream Sauce
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)
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