Creamy Spinach Ravioli

I am always on the lookout for vegetarian recipes that I will actually want eat, and that doesn’t happen very often. Not that I am against vegetables or anything…I just really like meat 🙂 This one, however, looked really really good, so I figured I better try it out!

Creamy Spinach Ravioli
Source: The Pampered Chef: It’s Good For You

Ingredients

• 1 package (8 oz) sliced mushrooms
• 1/2 cup chopped shallot
• 1/2 cup diced red bell pepper
• 2 packages (9 oz) refrigerated whole wheat light cheese-stuffed ravioli
• 2 garlic cloves, minced
• 1/4 tsp black pepper
• 3 oz reduced fat cream cheese
• 1/3 cup fat-free evaporated milk
• 1 package (10 oz) frozen creamed spinach in low-fat sauce, thawed
• Grated Parmesan, if desired

Preparation

1. Thinly slice mushrooms, chop shallot, and dice red bell pepper.
2. Cook ravioli according to package instructions. Drain and return to pot or serving dish. Cover and keep warm.
3. Heat a large skillet over medium heat. Spray with non-stick cooking spray and add mushrooms, shallot, bell pepper, garlic, and black pepper. Cook and stir 3-4 minutes until vegetables are tender.
4. Reduce heat to low and stir in cream cheese and evaporated milk. Continuing stirring until the cream cheese is melted and the sauce is smooth.
5. Stir in the creamed spinach and simmer over low heat 1-2 minutes until heated through.
6. Pour the mixture over the ravioli and stir to coat. Serve with parmesan cheese sprinkled on top, if desired.