You can enjoy this Easy Cheesy Ravioli even if you're pressed for time. Our version of the perennial pasta favorite is ready in less than half an hour.
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated cheese ravioli
1 red pepper, chopped
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup frozen peas
1 cup KRAFT Shredded Italian* Five Cheese Blend
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.
Save 70 calories and 9 g fat, including 3 g sat fat, per serving by preparing with light cheese ravioli and PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Sprinkle with freshly ground black pepper just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.