Creamy Spinach and Ravioli

• 18 ounces small frozen ravioli (2 small bags)
• 12 cup onion and cream cheese with garlic and herbs (or chive)
• 1 cup milk
• 14 cup fresh grated parmesan cheese
• 4 cups baby spinach leaves, stems trimmed if necessary
• 2 roma tomatoes, seeds removed and coarsely chopped

1. Cook ravioli as directed on package.
2. Add cream cheese to large skillet.
3. Ad milk, cook on medium heat until cream cheese melts (about 1-2 minutes).
4. I usually help it blend better with a whisk.
5. Add Parmesan cheese, and spinach.
6. Drain pasta, add to sauce.
7. Toss well to coat, top with chopped tomatoes.

frozen ravioli, onion, milk, parmesan cheese, baby spinach leaves, roma tomatoes

Taken from www.food.com/recipe/creamy-spinach-and-ravioli-303025 (may not work)