Creamy Spinach Ravioli

• 1 (8 ounce) package mushrooms, sliced
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, diced
• 2 (9 ounce) packages refrigerated cheese ravioli
• 2 garlic cloves, pressed
• 1/4 teaspoon ground black pepper
• 3 ounces cream cheese
• 1/3 cup evaporated milk
• 1 (10 ounce) package frozen creamed spinach, in sauce thawed
• fresh grated parmesan cheese (optional)

1. Slice mushrooms. Chop onion. Dice bell pepper.
2. Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
3. Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
4. 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.
5. Serve with Parmesan cheese if desired.
6. COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

mushrooms, onion, red bell pepper, refrigerated cheese, garlic, ground black pepper, cream cheese, milk, parmesan cheese

Taken from www.food.com/recipe/creamy-spinach-ravioli-190740 (may not work)