Sunday, March 30, 2008

Creamy Spinach Ravioli

-2 pkg. (9 oz. each) refrigerated cheese ravioli
-1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
-1 cup milk
-1/4 cup plus 2 Tbsp. Parmesan Cheese, divided
-4 cups baby spinach leaves
-2 Tbsp. chopped fresh dill
-Grated peel from 1 lemon
-6 cherry tomatoes, quartered

COOK pasta as directed on package.
MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.
DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.
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