2 9-ounce packages refrigerated, cheese-filled ravioli
1 8-ounce package sliced mushrooms
1/2 Cup chopped onion
1/2 Cup diced red bell pepper
2 Clove garlic, minced
1/4 Teaspoon black pepper
1 3-ounce package cream cheese
1/3 Cup evaporated milk
1 Package frozen creamed spinach, thawed
Parmesan cheese


Cook ravioli according to package directions. Drain and return to pan. Cover and keep warm. In a skillet sprayed with cooking spray, add the mushrooms, onion, red bell pepper, garlic and black pepper. Cook and stir 3 to 4 minutes, or until vegetables are tender and all liquid is absorbed. Reduce heat to low; add cream cheese and evaporated milk. Stir until sauce is smooth. Stir in creamed spinach. Simmer over low heat 1 to 2 minutes until heated through. Pour over ravioli and stir gently. Serve immediately with Parmesan cheese sprinkled on top.