Creamy Spinach Ravioli

     As a Foodbuzz Featured Publisher I sometimes get an opportunity to sample foods and use them in my everyday meals.  As part of the Foodbuzz Tastermaker Program, I received four bags of Birds Eye Chef's Favorites.  In the sample bag I received two types of risotto, creamed spinach, and veggies with rice.  The one I was immediately drawn to was the steamfresh, lightly sauced, creamed spinach.

     I always enjoy making ravioli for dinner.  I've had ravioli in marinara sauce, ravioli with garlic butter, and ravioli with pesto.  I came across a vegetarian recipe with a creamy spinach sauce that sounded wonderful and would incorporate the Birds Eye Chef's creamed spinach.  The recipe calls for red bell pepper but I didn't have one so I used a green pepper.  It tasted great but next time I'll use the red pepper because it would give a nice contrast to the colors.

     The sauce is a light yet creamy, cheesy sauce filled with spinach and seasonings.  It is surprisingly low in fat for a cream sauce.  I like the addition of the mushrooms, peppers, and spinach to the sauce to give it added flavor and more nutrition.  The resulting cream sauce tastes almost like a light spinach artichoke dip.  It tasted great with spinach ravioli.

2 chopped shallots
1 red or green bell pepper, diced
1 (24 oz) package of spinach stuffed ravioli
2 garlic cloves, minced
1 t. black pepper
½ t. salt
¼ t. nutmeg
4 oz. reduced fat cream cheese
¼ c. lowfat milk
¼ c. Parmesan cheese
1 package (10 oz) Birds Eye Steamfresh Chef's Favorites Lightly Sauced Creamed Spinach, thawed

1.  Cook ravioli according to package directions.  Drain and keep warm.

2.  Heat a large skillet over medium high heat.  Spray with cooking spray and add mushrooms, shallot, bell pepper, garlic, black pepper, and salt.  Cook while stirring for 5 minutes or until the vegetables are tender.

3.  Reduce the heat to low and stir in the cream cheese, milk, and nutmeg.  Continue stirring until the cream cheese is melted and the sauce is smooth.