2 c. fresh sliced mushrooms
2 t. minced garlic
1 can (375 mls) fat-free evaporated milk
2 T. light chive and onion cream cheese
salt, pepper and grated parmesan cheese to taste
Cook ravioli as per directions on the package and drain.
In the meantime, saute mushrooms and garlic in a large non-stick skillet until tender. Stir in the milk and cream and bring to a boil. Reduce heat and simmer for about 2 minutes. Add ravioli and heat through. Serve and sprinkle with salt, pepper and/or parmesan to taste.
Serves: 4
Calories per serving: 530
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