Saturday, March 26, 2011

Creamy Spinach Ravioli

Brought to you by Stephanie Hill at the "go to recipe" cooking club night.

1 package (8 ounces) mushrooms. sliced
1/2 C chopped onion
1/2 C diced red bell pepper
18-24 oz cheese ravioli
2 garlic cloves, pressed
1/4 tsp pepper
3 oz cream cheese
1/3 C evaporated milk
5 oz frozen chopped spinach, thawed
Parmesan cheese, grated (optional)

1. Cut vegetables
2. Cook Ravioli according to package directions.  Drain and return to pot; cover and keep warm.
3. Meanwhile, heat large skillet slightly sprayed with cooking oil over medium heat.  Add your mushrooms, onion, bell pepper, pressed garlic, and pepper.  Cook and stir 3-4 min or until vegetables are tender and all liquid is absorbed.
4. Reduce heat to low; add cream cheese and evaporated milk.  Stir until cream cheese is melted and sauce is smooth.  Stir in spinach.  Simmer over low heat 1-2 min or until heated through.  Pour vegetable mixture over ravioli; stir gently.  Top with Parmesan cheese.  Serve immediately. 

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