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

  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.

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

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