More Great Recipes: Main Dish | Pasta | Stove | Vegetable

Creamy Spinach Ravioli


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

1 package (8 ounces) mushrooms, sliced
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 packages (9 ounces each) refrigerated light cheese-filled ravioli
2 garlic cloves, pressed
1/4 teaspoon ground black pepper
3 ounces reduced-fat cream cheese (Neufchatel)
1/3 cup fat-free evaporated milk (see Cook's Tip)
1 package (10 ounces) frozen creamed spinach in low-fat sauce, thawed
Grated fresh Parmesan cheese (optional)


1. Slice mushrooms using *Egg Slicer Plus®*. Chop onion using *Food


Chopper*. Dice bell pepper using *Chef's Knife*.


2. Cook ravioli according to package directions in *Professional


(4-qt.) Casserole*. Drain using large *Colander* and return to


casserole; cover and keep warm.


3. Meanwhile, heat *Large (10-in.) Skillet* over medium heat. Lightly


spray skillet with nonstick cooking spray; add mushrooms, onion,


bell pepper, garlic pressed with *Garlic Press* and black pepper.


Cook and stir 3-4 minutes 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 minutes or until heated through.


Pour vegetable mixture over ravioli; stir gently. Serve


immediately with Parmesan cheese, if desired.


Yield: 6 servings


Nutrients per serving: Calories 340 (27% from fat), Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 18 g, Sodium 580 mg, Fiber 4 g


Cook’s Tips: The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully.


Use evaporated milk to add a creamy texture and richness to dishes without adding fat. It is sold in cans and is shelf-stable for up to 6 months, making it a welcome addition to any pantry. Once open, evaporated milk should be stored in the refrigerator and used within 1 week. Be sure not to confuse evaporated milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.



Source: Pampered Chef


Pairs Well With


Notes

Source: Pampered Chef

Nutrients per serving: Calories 340 (27% from fat), Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 18 g, Sodium 580 mg, Fiber 4 g

Cook’s Tips: The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully.

Use evaporated milk to add a creamy texture and richness to dishes without adding fat. It is sold in cans and is shelf-stable for up to 6 months, making it a welcome addition to any pantry. Once open, evaporated milk should be stored in the refrigerator and used within 1 week. Be sure not to confuse evaporated milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.

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