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)
Meanwhile, lightly spray (10-in.) Skillet with canola oil using Kitchen Spritzer. Heat on medium heat 1-3 minutes or until shimmering. 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.
- 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
U.S. Diabetic exchanges per serving:
2 1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat (2 1/2 carb)
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, evaporated milk should be stored in the refrigerator and used within 1 week. Be sure not to confuse evaporated milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.