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Creamy Spinach Ravioli

Sunday, September 6, 2009

I wish I had a photo of this for you because it looks so yummy when it is done, but I don’t.  The original recipe came from the Pampered Chef cookbook It’s Good For You.  Their recipe is designed to use their products so it’s doctored a little for my personal use.  Their cookbook says prep and cook time 20 minutes.  It takes me a little longer, not sure why.

What You Need:

  • 8 ounce package mushrooms, sliced (I don’t add this because I do not like mushrooms.)
  • 1/2 c. chopped onion
  • 1/2 c. diced red bell pepper
  • 2-9 ounce packages refrigerated (I use frozen) refrigerated light cheese-filled ravioli
  • 2 garlic cloves, pressed (I use refrigerated minced garlic.)
  • 1/4 tsp ground black pepper
  • 3 ounces reduced-fat cream cheese
  • 1/3 c. fat-free evaporated milk
  • 1-1o ounce package frozen creamed spinach in low-fat sauce, thawed
  • Fresh grated Parmesan cheese (optional)

What To Do With It All:

  • Cook ravioli according to package directions.  Drain.
  • Heat large skillet over medium heat.  Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper.
  • Cook and stir 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 1-2 minutes or until heated through.  Gently mix sauce with ravioli.  Serve immediately and topped with Parmesan Cheese, if desired.

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