I made this for dinner tonight and it was sooo good I thought I would share! I used a recipe from my Kraft Foods Magazine but tweaked it a little.
2 - 9 oz packages of refrigerated cheese ravioli
8 oz of chive and onion cream cheese
1 1/2 cups of milk or cream (i used cream)
1 cup of mushrooms sliced
1/4 cup of chopped tomatoes
2 cups of fresh spinach
1/2 cup freshly grated parmesan cheese
1 garlic clove minced
1 tsp of lemon zest
2 tbsp of olive oil
Salt and Pepper to taste
*Cook ravioli according to the package instructions
In a large non-stick skillet, saute mushrooms and garlic in olive oil until tender. Add in the milk and cream cheese stir constantly until it's completely melted. Add in your cheese and spinach. When the spinach is wilted add in tomatoes and lemon zest. Pour over cooked ravioli!
This recipe was so rich and creamy. I will definitely be making this again and the great part was my 2 year old daughter LOVED it. She couldn't get enough of it! And it took less than 1/2 hour to cook!