Saturday, March 26, 2011
Creamy Spinach Ravioli
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.