I'm starting to gear up for spring and summer dishes and nothing says warm weather like primavera, which means "in the style of spring" in Italian. I saw this recipe for Tortellini Primavera on Jenna's blog and immediately put it on the weekly menu. It has everything I love about a pasta dish with minimal effort. But then plans changed and I didn't get around to making it. I still had the ingredients on hand so when I needed a fast dinner for one (SP wasn't that hungry) over the weekend I whipped it up in no time flat.
I subbed the tortellini for cheese ravioli since we have three bags in the freezer (Baby Girl loves her ravioli). This was so simple and delicious I relished every bite.
Adapted from Annie's Eats, as seen on Jenna's Cooking Journey
2 tablespoons butter
1 cup mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, minced
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
1/4 cup milk
1/4 cup parmesan cheese
1 teaspoon Italian seasoning
salt and pepper, to taste
Family-size cheese ravioli, cooked and drained
Heat butter in a skillet. Add mushrooms, onion and garlic and saute. Add all remaining ingredients except ravioli. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in ravioli.