Never made homemade ravioli? Now's your chance - just follow our 3 simple steps to pasta perfection.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 whole eggs, beaten
2 cups light ricotta cheese
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
72 won ton wrappers
2 egg yolks, beaten
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How do I make it ?
Mix first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto centre of each wrapper; fold diagonally in half. Press edges together to seal.
Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in saucepan of boiling water 2 to 3 min. or until ravioli float to top.
Drain ravioli; place in large bowl. Add Tomato & Bacon Sauce or Tomato-Cream Sauce (see Tips); toss to coat.
Kraft Kitchen Tips!
Tomato & Bacon Sauce
Heat 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan 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 bacon to sauce with ¼ cup 25%-less-sodium chicken broth. Bring to boil. Toss with 36 hot cooked Italiano Ravioli and 2 cups arugula.
Heat 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan 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 ½ cup 25%-less-sodium chicken broth and 62 g (about 1/4 of 250-g pkg.) cubed Philadelphia Brick Cream Cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Toss with 36 hot cooked Italiano Ravioli. Sprinkle with parsley.
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.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 8 g
Cholesterol 175 mg
Sodium 780 mg
Carbohydrate 60 g
Fibre 2 g
Sugars 4 g
Protein 26 g
6 servings, 6 ravioli (93 g) 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.