Cheese Ravioli
Yield
1 BatchPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
ravioli
cheese-filled |
* |
| 1 | can |
soup, cream of cheddar
|
*
|
| 1 ¼ | cups |
milk
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| ½ | teaspoon |
italian seasoning
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
ravioli
cheese-filled |
* |
| 1 | can |
soup, cream of cheddar
|
*
|
| 296 | ml |
milk
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 2.5 | ml |
italian seasoning
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Cook ravioli as directed on package.
Meanwhile, heat soup and milk just to boiling in 2-quart saucepan, stirring occasionally.
Stir in mozzarella cheese and Italian seasoning.
Cook over low heat, stirring constantly, until cheese is melted.
Drain ravioli; place in ungreased 2-quart casserole or heatproof serving dish.
Pour cheese mixture over ravioli. Serve with Parmesan cheese.
