mushroom ravioli with spinach and asparagus

• 12 oz fresh mushroom ravioli
• 1 1/2 tbsp butter
• 8 oz sliced fresh baby portobello mushrooms
• 2 clove garlic, minced
• 1 tbsp flour
• 1 can 12 ounces - evaporated milk (or you could use cream)
• 4 tbsp heaping- pesto
• 1 dash salt and pepper
• 1 cup fresh asparagus, cut to bite sized pieces
• 1 cup fresh spinach
• 1/4 cup parmesan cheese

1. Preheat oven to 350.
2. Spray 1.5 quart baking dish with nonstick cooking spray.
3. Cook ravioli according to package directions, subtracting 1 minute of cooking time.
4. Meanwhile, heat butter in saute pan over medium high.
5. Cook mushrooms 5 minutes.
6. Add garlic and cook 1 minute.
7. Reduce heat to medium.
8. Add flour and cook and stir 1 minute.
9. Add evaporated milk, pesto, salt and pepper, and asparagus Simmer 5 minutes.
10. Stir in spinach and cooked ravioli.
11. Pour into prepared pan and sprinkle with parmesan.
12. Bake 20 minutes or until golden.

mushroom ravioli, butter, fresh baby portobello mushrooms, clove garlic, flour, milk, pesto, salt, fresh asparagus, fresh spinach, parmesan cheese

Taken from cookpad.com/us/recipes/345572-mushroom-ravioli-with-spinach-and-asparagus (may not work)