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Heat 3 Tbsp. KRAFT Tuscan House 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 OSCAR MAYER Bacon to sauce with 1/4 cup fat-free reduced-sodium chicken broth. Bring to boil. Add 36 hot cooked Italiano Ravioli and 2 cups arugula; toss to coat.
Heat 2 Tbsp. KRAFT Tuscan House 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 1/2 cup fat-free reduced-sodium chicken broth and 2 oz. (1/4 of 8-oz. pkg.) cubed PHILADELPHIA Cream Cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Add 36 hot cooked Italiano Ravioli; cook 2 to 3 min. or until heated through. Top with 1 Tbsp. chopped fresh parsley.
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.
* 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.