• 12servings
  • 66minutes
  • 240calories

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Nutrition Info . . .

VitaminsB1, B2, B3, B6, B9, B12
MineralsZinc, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole egg s, beaten

  2. 1 container (15 oz.) POLLY-O Original Ricotta Cheese

  3. 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

  4. 72 won ton wrappers

  5. 2 egg yolk s, beaten

Instructions Jump to Ingredients ↑

  1. MIX first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.

  2. PLACE 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.

  3. DRAIN ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)


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