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“A Betty Crocker recipe. Feel free to use whatever ravioli suits your taste.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and drain ravioli as directed.
  2. Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
  3. In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted.
  4. Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions.

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