10/30/08

Beef Ravioli in Basil Cream Sauce

1 (24 oz) pkg. frozen beef ravioli
2 T. butter
1 (8oz) pkg fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 t. dried Italian seasoning
1 (10oz) can diced mild tomatoes and green chilies, drained
2 T. chopped fresh basil
1c. whipping cream
1/2 c. grated Parmesan cheese

Prepare ravioli in a large Dutch oven according to pkg. directions; drain and keep warmMelt 2 T. butter in Dutch oven over med.-high heat. Add mushrooms and next 3 ingredients; saute over me-high heat. Heat 6 mins. or until mushrooms are tender. Stir in dice tomatoes, green onions, basil and cream; bring to a boil. Reduce heat, and simmer. Stirring occasionally, 5 mins. Stir in Parm. cheese; add salt. Stir in ravioli, tossing to coat.

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