Instructions
- Melt the butter in a large skillet. Add the garlic and cook over medium heat for 1 minute.
- Add the spinach, and the sun dried tomatoes and cook until the spinach is wilted (if using frozen spinach, cook until warmed through).
- Meanwhile cook the ravioli according to the package instructions.
- Pour the Eagle Brand® Evaporated Milk over the spinach and sun dried tomatoes.
- Add the cream cheese.
- Stir the sauce frequently until the cream cheese has melted and incorporated with the sauce.
- Add salt and pepper to taste.
- Let the sauce simmer for 1 minute.
- Remove from the heat and add parmesan cheese. Stir until the cheese has melted.
- Add the cooked ravioli to the sauce and gently stir to combine.
- Serve immediately and enjoy!
