Creamy Pesto Ravioli

1. 1

   Cook frozen ravioli according to package directions.

2. 2

   Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.

3. 3

   Cook on medium heat, simmering until sauce is thickened, stirring occasionally.

4. 4

   While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.

5. 5

   In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Saute until lightly browned.

6. 6

   To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

* Per serving · 4 servings · Values may vary.