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Spinach Ravioi




Source of Recipe


Pillsbury


List of Ingredients





10-oz. pkg. frozen creamed spinach
24-oz. pkg. frozen cheese ravioli
16-oz. jar alfredo sauce
3/4 cup shredded Parmesan cheese
8 slices french bread


In large pot, bring 2 cups water to a boil. Add spinach pouch and bring back to boil. Cook for 3 minutes. Then add ravioli, return to a boil. Reduce heat and simmer for 5 minuets until ravioli float. Pour contents of pot into colander. Remove spinach pouch from ravioli.

Cut open spinach pouch and pour into large skillet. Add alfredo sauce and mix gently to blend. Heat over medium heat 4-5 minutes until the mixture just begins to bubble, stirring frequently. Add cooked ravioli and stir to coat. Heat gently. Sprinkle with 1/2 cup cheese.

Toast one side of bread. Sprinkle untoasted side of each french bread slice with 1/2 Tbsp. cheese and toast until brown. Serve bread with ravioli. 4 servings

Calories: 900
Fat: 44 grams
Sodium: 1100 mg
Calcium: 60% DV




Recipe