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

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