Ravioli With Sun-Dried Tomato Cream Sauce

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Oxmoor House


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1 (18-ounce) package frozen steam-n-eat small cheese ravioli (such as Rosetto)

2 teaspoons olive oil

1 (8-ounce) package baby portobello mushrooms, quartered

1/2 cup coarsely chopped onion

1/2 teaspoon all-purpose flour

1/2 cup plus 2 tablespoons half-and-half

2 tablespoons sun-dried tomato pesto (such as Classico)

1/4 teaspoon salt

1/4 teaspoon black pepper

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

Basil leaves (optional)

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