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.
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 (see Cook's Tip)
- 1 (10 ounce) package frozen creamed spinach in low-fat sauce, thawed
- Grated fresh Parmesan cheese (optional)
Instructions
- 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;
stir gently.
- 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
4 g
Cook’s Tips:
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