3 packages of portobello mushroom ravioli
4 sundried tomatoes (8 halves)
8 oz smoked gouda (shredded)
1/4 c butter
1/4 c flour
2 cups milk
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, 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.