I’ve made this spinach ravioli many times, for many different people. It is quick, easy, delicious, and perfect for any occasion, whether you need a fast weeknight dinner or a showstopping company dish. What’s not to love?
Ingredients
- 2 packages refrigerated cheese ravioli
- 1/2 cup (1/2 8 ounce tub) cream cheese with chive and onions
- 1 cup milk
- 1/4 cup plus 2 tablespoons grated Parmesan, divided
- 4 cups baby spinach
- 2 tablespoons chopped fresh dill
- Grated peel from one lemon
- 6 cherry tomatoes, quartered
Directions
-Cook pasta as directed.
-While pasta is cooking, place cream cheese in large skillet on medium heat. Add milk, cook until cream cheese is melted and well blended, stirring frequently. Add 1/4 cup of the Parmesan, spinach, dill and lemon peel. Mix well.
-Drain pasta. Add to cream cheese sauce, toss to coat. Serve topped with tomatoes and remaining 2 tablespoons Parmesan cheese.
-Top with fresh dill garnish, if desired.
Adapted from Kraft Magazine
