Ravioli with Creamy Spinach Sauce

1 package (24 oz) frozen beef ravioli

1 box (10 oz) chopped spinach

1 jar (14.5 oz) alfredo sauce

1/4 teaspoon ground nutmeg

1 cup chopped tomato or roasted red pepper

Directions:

In large saucepan, cook ravioli according to package directions. Drain, and set aside. Cook spinach also according to package directions. Strain and press excess water from the spinach by pressing down on the spinach with the back of a spoon. In the saucepan used earlier, combine spinach, alfredo sauce, and nutmeg and cook over medium heat until thoroughly heated. Add ravioli and tomato and toss together. Goes well with a salad and pinot grigio.