Sausage Ravioli With Sauteed Portabellas, Tomatoes, Spinach

• 2 (13 ounce) bags sausage-filled ravioli or (13 ounce) bags meat ravioli
• 1 (8 ounce) package cream cheese
• 1 cup milk
• 1 cup cream
• 8 tablespoons parmesan cheese
• 1 cup fresh spinach
• 1 roma tomato (diced)
• 1 large portabella mushroom
• 2 tablespoons butter

1. For Sauce:
2. In a sauce pan melt cream cheese.
3. Add milk, cream and parmesan.
4. Whisk together.
5. Simmer until thick and creamy.
6. Cut Portabello mushroom into thin strips.
7. Melt butter in a medium skillet and sautee until mushrooms are tender.
8. Add mushrooms to sauce along with the diced tomatoes and spinach.
9. Pour sauce over pasta and top with parmesan cheese!

bags meat ravioli, cream cheese, milk, cream, parmesan cheese, fresh spinach, roma tomato, portabella mushroom, butter

Taken from www.food.com/recipe/sausage-ravioli-with-sauteed-portabellas-tomatoes-spinach-285676 (may not work)