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.

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)

Slice mushrooms using Egg Slicer Plus®. Chop onion using Food
Chopper. Dice bell pepper using Chef's Knife.

Cook ravioli according to package directions in Professional
(4-qt.) Casserole. Drain using large Colander and return to
casserole; cover and keep warm.

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.

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

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, evaporate milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.

Pampered Chef