Main dishes

Italiano Ravioli

(11)

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photo by:kraft

time

prep:

1 hr

total:

1 hr 6 min

servings

total:

12 servings

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What You Need

whole eggs, beaten

container (15 oz.) POLLY-O Original Ricotta Cheese

cup KRAFT Finely Shredded Italian* Five Cheese Blend

won ton wrappers

egg yolks, beaten

Make It

MIX first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center 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 boiling water 2 to 3 min. or until ravioli float to top.

DRAIN ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Tomato & Bacon Sauce

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.

Tomato-Cream Sauce

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.

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.

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moc2948

posted:4/12/2013

We love raviolli, but not the cheese & the gourmet is too much $. I filled mine w/chicken & garlic & spices. Sauce taught to me by a Venezualen - muchrooms, onion, peppers sliced w/halved cherry or grape tomatoes sauteed in oil. Wonton skins worked great, used the wax paper idea & froze first. Now, depending on sales my ideas are endless.

carlyfranks

posted:11/21/2012

I added a tablespoon each of oregano, basil, and a dash of thyme. I boiled them straight out of the freezer in chicken broth. None fell apart, and they were really good, especially with the modified tomato cream sauce.

ariesangel32384

posted:8/8/2012

i was very disappointed that i spent an hour assembling these only to find this was a great idea that suffered from poor execution. by the time i finished assembling them all, the first ones i made had gotten soggy from the little bit of liquid in the ricotta cheese. i tried to freeze them, but they just all froze together in one solid clump which then disintegrated into a mess in the boiling water. these might work okay if they are dropped into a pot of boiling water within a few minutes of being assembled. IF i try them again, i think i will lay them out in a single layers on wax paper so they cant stick together and freeze them before cooking or putting in an airtight container.

wintermom9597

posted:8/22/2010

Even though my ravioli stuck together somewhat after cooking, everyone loved them!

a cook

posted:5/20/2010

After reading other reviews that said this recipe was bland, I added both mozzarella and parmesan cheeses and a lot of Italian seasoning. I also froze the ravioli for several hours before cooking and not one of them opened up! I paired it with the tomato cream sauce and my husband thought it tasted like an entree from a fine Italian restaurant... delicious!

jenszymczak

posted:4/14/2010

Came out terrible - it all fell apart after cooking and was a big mess. I had someone tell me that it would be better to freeze the ravioli first before cooking, and maybe that would help.

weeble9697

posted:3/25/2010

This was very easy to prepare. It was difficult to find the wontons though (at an Asian food market). I added spices (salt, pepper, oregano, and parmasean cheese) to the cheese mixture and it was fabulous. The noodles themselves were still a bit bland, but worth the effort.

kiwianne13

posted:3/24/2010

A lot of work for no flavor. Everything was VERY bland, we even put the tomato cream sauce on, and still no flavor. I will not be making this again.

a cook

posted:3/23/2010

Thanks Kraft. This was an easy alternative to making your own pasta. The kids had fun helping to stuff the pasta.

darciefuqua

posted:3/17/2010

A lot of work and not that flavorful.