Monday, 2 September 2013

Ravioli with Sun-dried Tomato Cream Sauce

The past week in Kingston has been relatively quiet. The Boyfriend and I have slowly been doing a top-to-bottom clean of the house (it desperately needed it!), but in this humidity, it is pretty unbearable to be doing housework all day. When we're not cleaning, we have been catching up on some TV (Breaking Bad, anyone?!)

Today, was a beautiful day, so we ended up going sailing in the morning! I have never really sailed, but the Boyfriend is quite skilled so I left the sailing to him, while I took care of the sunbathing responsibilities! The other housemates are slowly trickling back into the city over the next week, and it will be nice to see everyone again.

Usually, the Boyfriend will eat just about anything I put in front of him, but one thing he isn't very fond of is sun-dried tomatoes. I, on the other hand, like sun-dried tomatoes, so I thought this would be a great dish to try!

He was a little hesitant at first, but he still devoured it, so I guess sun-dried tomatoes are alright when they're mixed into a sauce :). I really liked this meal because I am a huge fan of cream sauces but the tomatoes gave a nice variation that gave the dish an extra kick and made the plate look a little fanicer.

Have a great weekend and (if you celebrate Labour Day) enjoy the holiday!

Ravioli with Sun-dried Tomato Cream Sauce
Cook Time: 10 minutes         Yields: 4 servings         (WW: 8pts/serving)

1 (18oz) package cheese-filled ravioli
2 tsps olive oil
8oz mushrooms, chopped
1/2 cup onion, coarsely chopped
1/2 tsp flour
1/2 cup + 2Tbsps light cream
2 Tbsps sun-dried tomato pesto (e.g. Classico)
1/4 tsp salt
1/4 tsp pepper
1/4 cup shaved asiago cheese
basil leaves (optional)

1) Cook ravioli according to package directions.
2) As ravioli cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and onions and cook for 4 minutes, or until browned.
3) In a small bowl, combine flour, cream, pesto, salt, and pepper. Mix until completely combined. Add mixture to the pan and cook for about 2 minutes, until mixture has thickened.
4) Divide ravioli into four portions. Spoon mushroom mixture evenly over ravioli. Sprinkle with cheese and garnish with basil. Serve immediately.

(Recipe adapted from WeightWatchers Magazine March 25, 2011)

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