18 ounces chicken and roasted garlic ravioli (I use Buitoni)
3 tablespoons butter
16 ounces sliced baby portabella mushrooms (any kind of mushrooms will work)
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil (I used 2 t. dried basil instead)
1 cup whipping cream (about 1/2 pint)
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
pepper