Ingredients
| 2 |
9-ounce packages refrigerated, cheese-filled ravioli |
| 1 |
8-ounce package sliced mushrooms |
| 1/2 Cup |
chopped onion |
| 1/2 Cup |
diced red bell pepper |
| 2 Clove |
garlic, minced |
| 1/4 Teaspoon |
black pepper |
| 1 |
3-ounce package cream cheese |
| 1/3 Cup |
evaporated milk |
| 1 Package |
frozen creamed spinach, thawed |
| |
Parmesan cheese |
Instructions
Cook ravioli according to package directions. Drain and return to pan. Cover and keep warm. In a skillet sprayed with cooking spray, add the mushrooms, onion, red bell pepper, garlic and black pepper. Cook and stir 3 to 4 minutes, or until vegetables are tender and all liquid is absorbed. Reduce heat to low; add cream cheese and evaporated milk. Stir until sauce is smooth. Stir in creamed spinach. Simmer over low heat 1 to 2 minutes until heated through. Pour over ravioli and stir gently. Serve immediately with Parmesan cheese sprinkled on top.
