Comida Kraft
Recipe Box

Creamy Spinach-Parmesan Ravioli

Creamy Spinach-Parmesan Ravioli is rated 4.19672131147541 out of 5 by 61.
Prep Time
20
min.
Total Time
20
min.
Servings

6 servings, 1 cup each

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.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well.
  • Drain pasta. Add to cream cheese sauce; mix lightly. Top with tomatoes and remaining Parmesan.

Healthy Living

Save 50 calories and 8g of fat, including 2g of saturated fat, per serving by preparing with light cheese ravioli, PHILADELPHIA Chive & Onion Light Cream Cheese Spread, and fat-free milk.

Substitute

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

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 390
Total fat 17g
Saturated fat 8g
Cholesterol 70mg
Sodium 790mg
Carbohydrate 39g
Dietary fiber 4g
Sugars 5g
Protein 19g
% Daily Value
Vitamin A 60 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from i made this for dinner tonight. i made this for dinner tonight. it was yummy! the only problem i had was my ravioli stuck together, i did not salt the water enough lol, i used mini low fat ravioli, next time i will use whole wheat raviol. it did not taste heavy and it tasted like something i would get in a restaurant!...i will keep this and make again. it was easy, the only "real" hard thing is melting down the cream cheese, i used low fat or fat free cheese, to make it a bit more figure friendly lol. my parents loved it. thanks kraft!
Date published: 2009-02-28
Rated 4 out of 5 by from I used frozen ravioli, cooked as directed then added to the spinach & sauce at end. I used frozen ravioli, cooked as directed then added to the spinach & sauce at end. Used regular flavor nufatchel cream cheese, added garlic & savory seasoning to sauce mixture rather than chive & dill flavors. Added a can of diced italian tomatoes rather than halved grape tomatoes. Delish and easy. You usually have all these ingrediants on hand! Great recipe to impress company w/out a lot of hassel!
Date published: 2009-07-21
Rated 1 out of 5 by from Gross! Gross!! The onion and chive cream cheese was so overpowering that I felt I should've been eating a bagel with it, instead of pasta! I tried adding different things to tone the chive taste down, but nothing worked. Thank God I didn't toss the pasta and sauce together yet! I dumped the sauce and made a simple red sauce. Not fun, waisting so much time and money, with three kids in the household.
Date published: 2008-04-01
Rated 3 out of 5 by from This recipe was quick and easy to make. This recipe was quick and easy to make. I sauteed some onions and added that to the dish. I felt it did need some salt though (and I usually don't add salt to anything). I used fat free milk and low fat philadelphia Chive & Onion Cheese spread. The tomatos were good, but I felt like they were out of place. Maybe mushrooms in stead. All in all, I would definately make again.
Date published: 2008-06-09
Rated 4 out of 5 by from I substituted sweet basil for the dill and lemon juice for the grated lemon as I didn't have those... I substituted sweet basil for the dill and lemon juice for the grated lemon as I didn't have those ingredients in the pantry. Also drained a can of tomatoes with garlic and onion and used that to top the ravioli. I make the mistake of using frozen spinach and had to cook the sauce longer because it was too thin. All in all it was good and I loved it. NE Cook
Date published: 2008-04-03
Rated 5 out of 5 by from I did tweak a bit. 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!
Date published: 2008-05-03
Rated 5 out of 5 by from After receiving my last issue of Food and Family, I made my grocery list from several recipes in the... After receiving my last issue of Food and Family, I made my grocery list from several recipes in the magazine. Creamy Spinach Ravioli is the favorite so far! I substituted fresh parsley for the dill. What a fresh, light taste with the lemon peel. Thank goodness for leftovers!
Date published: 2008-03-30
Rated 5 out of 5 by from this was delicious! this was delicious! but i did substitute sausage ravioli for cheese which i think gave it much more flavor. and instead of adding spinach to the sauce.. i just made a spinach salad to the side. whole family including kids went for seconds. Will definitely be making this again.
Date published: 2009-01-05
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