Italiano Ravioli

3.1
(11) 11 Reviews
Prep Time
1
hr.
Total Time
1
hr.
6
min.
Servings

12 servings

What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 9g
Saturated fat 4.5g
Cholesterol 95mg
Sodium 370mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 1g
Protein 12g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 10 %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

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  • moc2948 |

    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 |

    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 |

    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.

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