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"

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