Sausage Ravioli With Sauteed Portabellas, Tomatoes, Spinach - cooking recipe

Ingredients

2 (13 ounce) bags sausage-filled ravioli or (13 ounce) bags meat ravioli
1 (8 ounce) package cream cheese
1 cup milk
1 cup cream
8 tablespoons parmesan cheese
1 cup fresh spinach
1 roma tomato (diced)
1 large portabella mushroom
2 tablespoons butter

Preparation

For Sauce:
In a sauce pan melt cream cheese.
Add milk, cream and parmesan.
Whisk together.
Simmer until thick and creamy.
Cut Portabello mushroom into thin strips.
Melt butter in a medium skillet and sautee until mushrooms are tender.
Add mushrooms to sauce along with the diced tomatoes and spinach.
Pour sauce over pasta and top with parmesan cheese!