Creamy Spinach Ravioli

**Picture taken of cook book page. I will take a picture of our meal next time we make it.**
Credit: The Pampered Chef, It's good for you
Recipe: Pulled from paper cook book. See below.

1 pkg (8 ounces) mushrooms, sliced
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 pkgs (9 ounces each) refrigerated light cheese-filled ravioli
2 garlic cloves, pressed
1/4 tsp ground black pepper
3 ounces reduced-fat cream cheese
1/3 cup fat-free evaporated milk
1 pkg (10 ounces) frozen creamed spinach in low-fat sauce, thawed
Fresh grated Parmesan cheese (optional)

Slice mushrooms, chop onion, and dice bell pepper.

Cook ravioli according to package directions. Drain and return to dish to keep warm.

Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, pressed garlic, 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. Serve with Parmesan cheese, if desired.

Yield: 6 Servings

Nutrients per serving: Calories 340 (27% from fat), Total Fat 10g, Sat Fat 6g, Cholesterol 45mg, Carbohydrate 44g, Protein 18g, Sodium 580mg, Fiber 4g

Cochran Review: My husband actually makes this meal most often. We love it so much! Definitely one of our winter time comfort foods! We typically add grilled chicken or sliced pan cooked turkey sausage. I have also used chicken cheese ravioli in the past, and it worked well.  Hope you enjoy this meal as much as we do!