I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
I’ve made this spinach ravioli many times, for many different people. It is quick, easy, delicious, and perfect for any occasion, whether you need a fast weeknight dinner or a showstopping company dish. What’s not to love?
2 packages refrigerated cheese ravioli
1/2 cup (1/2 8 ounce tub) cream cheese with chive and onions
1 cup milk
1/4 cup plus 2 tablespoons grated Parmesan, divided
4 cups baby spinach
2 tablespoons chopped fresh dill
Grated peel from one lemon
6 cherry tomatoes, quartered
-Cook pasta as directed.
-While pasta is cooking, place cream cheese in large skillet on medium heat. Add milk, cook until cream cheese is melted and well blended, stirring frequently. Add 1/4 cup of the Parmesan, spinach, dill and lemon peel. Mix well.
-Drain pasta. Add to cream cheese sauce, toss to coat. Serve topped with tomatoes and remaining 2 tablespoons Parmesan cheese.
-Top with fresh dill garnish, if desired.