“I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :)”

Ingredients Nutrition


  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.

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