Tomato & Bacon Sauce
Heat 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing in large skillet on medium-high heat. Add 2 cups halved cherry tomatoes and 1 small chopped onion; cook and stir 5 to 6 min. or until onions are tender. Add 6 slices cooked, chopped bacon to sauce with ¼ cup 25%-less-sodium chicken broth. Bring to boil. Toss with 36 hot cooked Italiano Ravioli and 2 cups arugula.
Tomato-Cream Sauce
Heat 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing in large skillet on medium-high heat. Add 3 chopped plum tomatoes and 1 small chopped onion; cook and stir 5 to 6 min. or until onions are tender. Stir in ½ cup 25%-less-sodium chicken broth and 62 g (about 1/4 of 250-g pkg.) cubed Philadelphia Brick Cream Cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Toss with 36 hot cooked Italiano Ravioli. Sprinkle with parsley.
How to Freeze Uncooked Ravioli
Place uncooked ravioli in freezer-weight resealable plastic bags. Lay flat in freezer so ravioli will freeze individually. Freeze up to 3 months. Thaw in refrigerator several hours or overnight before cooking as directed.
