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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :) Ingredients:
1 (8 ounce) package mushrooms, sliced |
1/2 cup onion, chopped |
1/2 cup red bell pepper, diced |
2 (9 ounce) packages refrigerated cheese ravioli |
2 garlic cloves, pressed |
1/4 teaspoon ground black pepper |
3 ounces cream cheese |
1/3 cup evaporated milk |
1 (10 ounce) package frozen creamed spinach, in sauce thawed |
fresh grated parmesan cheese (optional) |
Directions:
1. Slice mushrooms. Chop onion. Dice bell pepper.
2. Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
3. Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all 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.
5. Serve with Parmesan cheese if desired.
6. COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.
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