Ravioli with Sun-Dried Tomato Cream Sauce

1 (18ounce) package frozen small cheese ravioli ( I used rigatoni from aldi's, so I had 7 in my bowl)
2 teaspoons olive oil
1 (8ounce) package baby portobello mushrooms, quartered
1/2cup coarsely chopped onion
1/2 teaspoon all purpose flour
1/2cup plus 2 tablespoon half and half
2 tablespoons sun-dried tomato pesto (such as classico)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup asiago cheese
Basil leaves optional

1-Make ravioli's

2-While Ravioli's cook, heat oil in large skillet, add mushrooms and onions, saute for 3-4minutes until richly browned. Combine flour and next 4 ingredients until smooth. Add to pan, stirring well. Cook over medium/low heat 2minutes or until mixture thickens slightly

3-divide cooked ravioli into shal bowls, spoon mushroom sauce evenly over ravioli, sprinkle with cheese.

Serving is 4.

13 raviolis, 1/2cup mushroom sauce and 1 tablespoon cheese.