Creamy Spinach Ravioli (pampered chef)

8 oz mushrooms, sliced
1/2 cup chopped onion
1/2 cup diced red pepper
18 oz light cheese-filled ravioli
2 garlic cloves, pressed
1/4 t black pepper
3 oz reduced fat cream cheese
1/3 cup fat free evaporated milk
10 oz frozen creamed spinach in low fat cream sauce, thawed

1. Saute mushroom, onion, pepper, and garlic using coking spray or 1 T. butter or oil.
2. Reduce heat to low; add cream cheese and evaporated milk. Stir until sauce is smooth. Stir in creamed spinach. Heat through. Serve over cooked cheese ravioli.

Tip: You can prepare sauce ahead and keep on low in crock pot. Also, not a kid pleaser, serve them the ravioli plain or with spaghetti sauce.