This tasted like something from a good restaurant.  It can be made in the time it takes to boil water and cook the ravioli.

I found the Asiago cheese in the cheese case near the deli.  It was the same price as Parmesan, which can be substituted if you can’t find it.  The label states that Asiago has a “mild and nutty” flavor.

Oh, I’m detecting nuttiness.

Name that movie.

I’m pretty sure Remy and Gusteau would approve of this dish.

Here’s what you’ll need:

• 2 bags frozen cheese ravioli
• 4 Tbs. butter
• 1/2 red onion, diced (about 3/4 cup)
• 2 garlic cloves, crushed
• 1/2 cup white wine
• 2 cups half and half, warmed
• 1 cup Asiago, shredded
• handful fresh basil, chopped
• black pepper, to taste

Bring water to a boil for the ravioli and cook it according to the package directions.

Melt butter in a skillet.  Cook the onion and garlic until softened.  Add the white wine to the skillet and cook for a minute.  Whisk in the half and half.  Stir in the cheese and let melt over medium-low heat.  Add the basil and pepper.

When the ravioli is cooked and drained, combine with the sauce and serve.

This would be excellent with Tomato and Artichoke Heart Salad.

If you don’t drink wine, you can freeze it for other recipes.  If you don’t have wine, you can just leave it out of the recipe.  It won’t be quite the same, but it will still be good.

I’m showing this off at The Green Backs Gal’s Meatless Monday link up.