Pampered Chef Recipes

Creamy Spinach Ravioli

Refrigerated cheese-filled ravioli and vegetables are tossed in a velvety sauce for a meatless dish that comes together in no time.

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Yield: 6 servings

Ingredients

  • 1 (8 ounce) package mushrooms, sliced
  • 1/2 cup chopped onion
  • 1/2 cup diced red bell pepper
  • 2 (9 ounce) packages refrigerated light cheese-filled ravioli
  • 2 garlic cloves, pressed
  • 1/4 teaspoon ground black pepper
  • 3 ounces reduced-fat cream cheese (Neufchatel)
  • 1/3 cup fat-free evaporated milk*
  • 1 (10 ounce) package frozen creamed spinach in low-fat sauce, thawed
  • Grated fresh Parmesan cheese (optional)

Instructions

  1. Slice mushrooms using *Egg Slicer Plus®*. Chop onion using *Food Chopper*. Dice bell pepper using *Chef's Knife*.
  2. Cook ravioli according to package directions in *Professional (4-qt.) Casserole*. Drain using large *Colander* and return to casserole; cover and keep warm.
  3. Meanwhile, heat *Large (10-in.) Skillet* over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic pressed with *Garlic Press* and black pepper. Cook and stir for 3-4 minutes 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 creamed spinach. Simmer over low heat for 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently.
  5. Serve immediately with Parmesan cheese, if desired.

Notes

* Use evaporated milk to add a creamy texture and richness to dishes without adding fat. It is sold in cans and is shelf-stable for up to 6 months, making it a welcome addition to any pantry. Once open, evaporated milk should be stored in the refrigerator and used within 1 week. Be sure not to confuse evaporated milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.

The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully.

Nutrition

Per serving: Calories 340 (27% from fat), Total Fat 10g, Saturated Fat 6g, Cholesterol 45mg, Carbohydrate 44g, Protein 18g, Sodium 580mg, Fiber 4g

Attribution

Recipe credit: Pampered Chef



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