Friday, September 3, 2010
Basil Cream Ravioli
1 (24 oz pkg) frozen beef ravioli
2 tbsp butter
1 (8 oz pkg) sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10 oz can) diced mild tomatoes with green chiles, drained
2 tbsp. chopped fresh basil
1 cup light cream
1/2 cup reduced-fat grated Parmesan cheese
1/2 tsp. salt
Prepare ravioli by boiling in a large pot of salted water according to directions. Drain and keep warm.
Melt butter in a large pot over medium-high heat. Add mushrooms and next 3 ingredients. Sauté for 6 minutes or until mushrooms are tender. Stir in tomatoes with chiles, basil and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Stir in Parmesan cheese. Add salt. Stir in cooked ravioli, toss to coat.