8 ounce cream cheese with chive and onion soft-style
6 ounces ground chicken raw
1.5 cups four cheese pasta sauce classico®
60 5-inch wonton wrappers
Equipment
paper towels
oven
mixing bowl
slotted spoon
dutch oven
Directions
For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
Place about 1 tablespoon of the filling in the center of each wrapper.
Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Cook 2 servings of the ravioli immediately and freeze the remaining ravioli as directed.
To eat two: Prepare Classico® Four Cheese pasta sauce. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop 2 servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon.
Drain on paper towels. Spoon the Classico® Four Cheese pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
Place 2 servings of the ravioli in a freezer container. Seal, label, and freeze container for up to 3 months. To serve, prepare Classico® Four Cheese pasta sauce as directed. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop the frozen ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon.
Drain on paper towels. Spoon the pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the pasta sauce. If desired, garnish with fresh basil.
