Creamy Spinach Ravioli
Source of Recipe
Pampered Chef
Recipe Introduction
Refrigerated cheese-filled ravioli and vegetables are tossed in a velvety sauce for a meatless dish that comes together in no time
List of 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)
Directions:
1. Slice mushrooms using Egg Slicer Plus(R). 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.
Recipe
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