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Italiano Ravioli
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Italiano Ravioli

1 Hr(s) 6 Min(s)
1 Hr(s) Prep
6 Min(s) Cook
Won ton wrappers aren't just for Asian cuisine. They're what make this Italiano Ravioli recipe so easy even a beginner can swing it!
What You Need
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12 servings
Original recipe yields 12 servings
2 whole egg s, 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 yolk s, beaten
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
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.
2
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.
3
Drain ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)
Kitchen Tips
Tip 1
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.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 370mg
16%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 12g
24%
Vitamin A
6%
Vitamin C
0%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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