Beef Ravioli in Basil Cream Sauce

Here’s a dish that’s simply delicious, and versatile too.  I first made it in the summer, and used some garden tomatoes and peppers for the Rotel, and we enjoyed it just as much.    I hadn’t tried the combination of tomato and cream, but we really liked it – the cream will thicken the sauce as it cooks down.                 

Beef Ravioli in Basil Cream Sauce

  24     Ounces  Frozen Beef Ravioli

  2       Tablespoons  Butter

  8       Ounces  Fresh Mushrooms -- sliced

  3       Each  Green Onions -- chopped

  2       Teaspoons  Garlic -- minced

  1       Teaspoon  Italian Seasoning

  10     Ounces  Diced Tomatoes and Green Chilies -- drained

  2       Tablespoons  Fresh Basil -- chopped

  1       Cup  Heavy Cream

     ½   Cup  Parmesan Cheese -- grated

     ½   Teaspoon  Salt

Prepare ravioli according to package directions; drain and keep warm.

Meanwhile, melt butter over medium-high heat.  Add mushrooms, onion and garlic; sauté 6 minutes.  Stir in tomatoes and green chilies, basil and cream; bring to a boil.  Reduce heat, and simmer, stirring occasionally, 5 minutes.  Stir in cheese, salt and ravioli, tossing to coat.

4-6 Servings

  "Southern Living Christmas Cookbook"