Beef Ravioli in Basil-Cream Sauce

This can be on the table in less than 30 minutes. I served with a Caesar salad and garlic bread.

Beef Ravioli in Basil-Cream Sauce
4 servings, Prep. 10 minutes, Cook time 15 minutes
1 (24 oz) package of frozen beef ravioli
2 Tbsp butter
1 (8 oz) package of sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried Italian seasonings
1 (10-oz) can diced mild tomatoes and green chiles, drained
2 Tbsp fresh basil
1 cup whipping cream (I have used half and half, both regular and fat free)
½ cup grated Parmesan cheese
½ tsp salt

Start a pot of boiling water for ravioli (add ravioli once it starts to boil and cook as directed on package). Melt butter in large skillet over medium-high heat. Add mushrooms, green onions, garlic and Italian seasonings. Saute for six minutes or until mushrooms are tender. Stir in diced tomatoes, basil and cream; bring to a boil. Reduce heat, and simmer, stirring occasionally, five minutes. Stir in parmesan cheese; add salt. Stir in cooked ravioli, tossing to coat.