Creamy Spinach and Ravioli

A very easy, wonderfully tasty quick meal. Not for those watching calories, although you could use lower fat versions. I have added chopped mushrooms to it with the spinach and it's good that way too. Adapted from a Kraft Food and Family magazine.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

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

Directions

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