Creamy Pesto Ravioli

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 10 ounces frozen beef ravioli or 10 ounces cheese ravioli
• 3/4 cup skim milk
• 3 tablespoons pesto sauce
• 1 tablespoon flour
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 8 baby portabella mushrooms, sliced (or crimini)
• 2 tablespoons fresh rosemary (optional)
• 2 tablespoons fresh shredded asiago cheese

Recipe

• 1 cook frozen ravioli according to package directions.
• 2 combine milk, pesto sauce and flour in small saucepan. stir to combine well.
• 3 cook on medium heat, simmering until sauce is thickened, stirring occasionally.
• 4 while sauce is heating, place pine nuts in a dry non-stick skillet. heat over medium heat until toasted, watching them carefully so they don't burn. remove pine nuts to small dish after toasting.
• 5 in same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. sauté until lightly browned.
• 6 to serve, place ravioli in a medium bowl with sauce spooned over it. top with mushrooms, pine nuts and asiago cheese.