Creamy Pesto Ravioli

I love a good cream sauce. Who doesn't? This cream sauce is great because of the pesto and sun dried tomatoes. You can use any kind of ravioli you like. This time I used fresh grilled chicken and mozzarella ravioli from Costco, but plain old cheese ravioli would work great too. Oh and I forgot to mention how quickly this dinner comes together. It's done in the time it takes to cook the ravioli. Wonderful!

Creamy Pesto Ravioli

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk (I used skim)
6 oz light cream cheese (3/4 of a 8 oz block)
2 tablespoons pesto
1/4 cup sun dried tomatoes (the packed in olive oil kind)
salt and pepper
36 oz fresh ravioli (I used a double pouch of fresh ravioli from Costco)
Parmesan cheese

Take sun dried tomatoes and place in a microwave safe bowl. Microwave for 30-45 seconds or until the tomatoes are hot. Place hot sun dried tomatoes into a food processor and process until the tomatoes are chopped into small pieces (you may need to get out scissors and chop us stubborn ones by hand). Set aside.

Boil ravioli according to package directions and drain.

Meanwhile, in a large saucepan or dutch oven melt butter. Add flour and whisk. Slowly whisk in milk and cook until thickened. Add cream cheese, pesto, chopped sun dried tomatoes, and salt and pepper to taste. Add cooked ravioli and toss until coated. Serve with grated Parmesan cheese topping individual servings.

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