• PREP: 1 hr(s). 0 min / Total: 1 hr(s). 6 min
  • PHOTOS: 1 Add your photo
  • Servings: 6 servings, 6 ravioli (93 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Mix first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto centre of each wrapper; fold diagonally in half. Press edges together to seal.

  • Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in saucepan of boiling water 2 to 3 min. or until ravioli float to top.

  • Drain ravioli; place in large bowl. Add Tomato & Bacon Sauce or Tomato-Cream Sauce (see Tips); toss to coat.

Kraft Kitchen Tips

  • 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.

Ratings & Reviews

Ratings

Reviews

this was a fantastic recipe and so very easy to make. I took the advise of other cooks and added more seasoning but I could have added more, definitely needed salt and pepper. I also found that once the wrappers were cooked there could have been more filling. I will definitely try again this time with some ground pork/beef in the mixture as well.

04/30/2013

I made half the recipe, and they were very easy to make, but I found them a little bland. The second time I made them I added a little salt, and a sharper cheese blend and they were tastier. I served them with the Tomato and Bacon Sauce, substituting Baby Spinach for the Arugula and it was very good.

03/21/2013

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Servings

Makes 6 servings, 6 ravioli (93 g) each.

Nutritional Info

Serving Size 6 ravioli (93 g)

AMOUNT PER SERVING
Calories490
Total Fat 15g
Saturated Fat 8g
Cholesterol 175mg
Sodium 780mg
Total Carbohydrates 60g
Dietary Fiber 2g
Sugars 4g
Protein 26g
Vitamin A15%
Vitamin C0%
Calcium35%
Iron30%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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