Ravioli In Mushroom-cream Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 18 ounces chicken and roasted garlic ravioli (i use buitoni)
• 3 tablespoons butter
• 16 ounces sliced baby portabella mushrooms (any kind of mushrooms will work)
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried italian seasoning
• 1 (10 ounce) can diced mild tomatoes and green chilies, drained
• 2 tablespoons chopped fresh basil (i used 2 t. dried basil instead)
• 1 cup whipping cream (about 1/2 pint)
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon salt
• pepper

Recipe

• 1 while the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
• 2 prepare ravioli according to package directions. while the ravioli is cooking, melt butter in large pan over medium-high heat.
• 3 add mushrooms, green onions, garlic cloves, and dried italian seasoning. saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. season with pepper.
• 4 stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
• 5 reduce heat and simmer, stirring occasionally, 5 minutes. stir in parmesan cheese and salt. stir in ravioli, tossing to coat.