Creamy Spinach Ravioli
Surprisingly low in fat, cholesterol and calories, but definitely tastes rich and delicious.
1 pkg (8 oz) mushrooms, sliced
½ cup chopped onion
½ cup diced red bell pepper
2 pkg (9 oz each) refrigerated light cheese-filled ravioli
2 garlic cloves, pressed
¼ tsp ground black pepper
3 oz reduced fat cream cheese
⅓ cup fat free evaporated milk
1 pkg (10 oz) frozen creamed spinach in low-fat sauce, thawed
Fresh grated Parmesan cheese (optional)
1. Cook ravioli according to package directions. Drain, return to pot and cover to keep warm.
2. Meanwhile, heat a large skillet (10 in) over medium heat. Lightly spray skillet with nonstick cooking spray, add mushrooms, onion, bell pepper, garlic and pepper. Cook and stir 3-4 minutes or until veggies are tender and all liquid is absorbed.
3. 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 1-2 minutes or until heated through. Pour vegetable mixture over ravioli, stir gently. Serve immediately.
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