Raviolo in Creamy Tomato Mushroom Sauce

By lynleywoman

Ingredients

• 1 Tbsp olive oil
• 1 onion ,chopped
• 3 cloves,garlic,minced
• 3 cups sliced mushrooms
• 1/4 tsp each salt & pepper
• 1/4 cup all-purpose flour
• 1 cup evaporated 2% milk
• 1 can 19 oz tomatoes
• 1 lb frozen cheese ravioli or tortellini
• 1 cup grated Asiago,parmesan or romano cheese
• 3/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley

Preparation

Step 1

In saucepan,heat oil over medium high heat,cook onion,garlic,mushrooms,salt 7 pepper;stirring occasionally,until no liquid remains,about 8 min.
Sprinkle with flour,cook stirring for 1 min.. Stir in milk and tomatoes,breaking up tomatoes with back of spoon;bring to boil. Reduce heat and simmer,stirring often,until thickened about 10 min.
Meanwhile,in large pot of boiling salted water,cool ravioli until tender but firm,about 10 min..Drain and return to pot.Add sauce,cheese,basil and parsley,stir until cheese melts.