Creamy Spinach and Ravioli |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A very easy, wonderfully tasty quick meal. Not for those watching calories, although you could use lower fat versions. I have added chopped mushrooms to it with the spinach and it's good that way too. Adapted from a Kraft Food and Family magazine. Ingredients:
18 ounces small frozen ravioli (2 small bags) |
1/2 cup onion and cream cheese with garlic and herbs (or chive) |
1 cup milk |
1/4 cup fresh grated parmesan cheese |
4 cups baby spinach leaves, stems trimmed if necessary |
2 roma tomatoes, seeds removed and coarsely chopped |
Directions:
1. Cook ravioli as directed on package.
2. Add cream cheese to large skillet. Ad milk, cook on medium heat until cream cheese melts (about 1-2 minutes). I usually help it blend better with a whisk.
3. Add Parmesan cheese, and spinach.
4. Drain pasta, add to sauce. Toss well to coat, top with chopped tomatoes.
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