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. Calories: 340, Fat: 10 g, Cholesterol: 45 mg, Carbs: 44 g, Protein: 29 g, Sodium: 580 mg, Fiber: 4 g
Creamy Spinach Ravioli
Creamy Spinach Ravioli

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 1 package (8oz) mushrooms, sliced

  • ½ chopped onion

  • ½ cup diced red bell pepper

  • 2 packages ( 9oz ea) refrigerated light cheese ravioli

  • 2 garlic cloves, pressed

  • ¼ tsp ground black pepper

  • 3 oz reduced-fat cream cheese

  • 1/3 cup fat-free evaporated milk

  • 1 package (10oz) frozen creamed spinach in low-fat sauce, thawed

  • Fresh grated Parmesan cheese

Directions

1. Slice mushrooms, chop onion, and dice bell pepper. 2. Cook ravioli according to package directions. Drain, cover and keep warm. 3. Meanwhile, heat large (10in) 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 mins 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 1-2 mins or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately. Serve with Parmesan cheese if desired.

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