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Main dishes

Italiano Ravioli

Italiano Ravioli recipe
photo by:kraft
time
prep:
1 hr
total:
1 hr 6 min
servings
total:
12 servings
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What You Need

2
whole  eggs, beaten
1
container  (15 oz.) POLLY-O Original Ricotta Cheese
1
cup  KRAFT Finely Shredded Italian* Five Cheese Blend
72
 won ton wrappers
2
 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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