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.
- 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 (see Cook's Tip)
- 1 (10 ounce) package frozen creamed spinach in low-fat sauce, thawed
- Grated fresh Parmesan cheese (optional)
- Slice mushrooms using *Egg Slicer Plus®*. Chop onion using *Food Chopper*.
Dice bell pepper using *Chef's Knife*.
- Cook ravioli according to package directions in *Professional (4-qt.) Casserole*.
Drain using large *Colander* and return to casserole; cover and keep warm.
- 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.
- 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;
- Serve immediately with Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 340 (27% from fat), Total Fat 10 g, Saturated
Fat 6 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 18 g, Sodium 580 mg, Fiber
The cooking time for fresh pasta is shorter than for dried pasta, so follow
the package directions carefully.
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.
Recipe credit: Pampered Chef