Creamy Spinach Ravioli

photo by:kraft

Flavored Philly is our secret to this easy pasta cream sauce that's prepared in just minutes. Your family will love this twist to their favorite ravioli.

time

prep:

10 min

total:

20 min

servings

total:

6 servings, 1 cup each

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What You Need

pkg. (9 oz. each) refrigerated cheese ravioli

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

cup milk

1/4

cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided

cups baby spinach leaves

Tbsp. chopped fresh dill

Grated peel from 1 lemon

cherry tomatoes, quartered

Make It

COOK pasta as directed on package.

MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.

DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.

Kraft Kitchens Tips

Healthy Living

Save 60 calories, 12 grams of fat and 7 grams of saturated fat per serving by preparing as directed with light cheese ravioli, PHILADELPHIA Chive & Onion Light Cream Cheese Spread and fat-free milk.

Substitute

Prepare as directed using your favorite bite-size pasta, such as farfalle (bow-tie pasta) or rotini.

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zeldie

posted:5/14/2008

Great! The sauce was smooth and creamy, great flavor. The only cream chease I had on hand was the veggie and it gave a wonderful flavor in the sauce.

a cook

posted:5/13/2008

It was good. I used bow tie pasta instead and it worked just fine. An easy recipe with good flavors.

kgraeber

posted:5/11/2008

6 servings was a lot, so I cut the recipe in half.

msoliday

posted:5/7/2008

Delicious!! My family loved it!

a cook

posted:5/7/2008

This recipe is very fast and easy to make. Perfect for a weeknight meal.

jwiederhold

posted:5/2/2008

I did tweak a bit. Used neufchatel lower fat cream cheese, plain, but added 2 tablespoons of garlic/basil seasoning to it. Also used only 3 cups of spinach and portabello mushroom ravioli, and 1 T lemon juice, as I had no rind. The sauce has great depth, tastes like something you'd get in a decent restaurant, and even my 2 1/2 yr old daughter loved it!

a cook

posted:4/27/2008

Loved it!

coelbishop

posted:4/27/2008

made this tonight and my boy friend and i loved it! followed the recipe and i thought it all worked well together. I used dried dill and lemon juice and it all worked out to be yummy!

kalena_82

posted:4/24/2008

Very good, very easy! Filling and even great the next day. Good flavor and rich taste.

KaytDold

posted:4/22/2008

very simple and delicious.... mmmm