i also use this sauce with penne - it makes for a really yummy "adult mac and cheese.
mushroom ravioli with creamy sundried tomato sauce
3 packages of portobello mushroom ravioli
4 sundried tomatoes (8 halves) or i also use sundried tomato paste in a pinch - about 1 tbs
8 oz smoked gouda (shredded)
1/4 c butter
1/4 c flour
2 cups milk
1 tsp granulated garlic powder
salt and pepper
2 tomatoes chopped
cook ravioli per instructions on package.
make a white sauce
melt the butter in saucepan. once melted add flour and whisk to combine. cook for 3 minutes. add milk and heat until thickened.
stir in gouda, sundried tomatoes, garlic powder, salt and pepper. whisk until creamy. add a little more milk if sauce is too thick. this should take about 5 - 8 minutes to fully come together.
pour over the top of ravioli and garnish with chopped tomatoes.
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