So I get really excited when I stumble upon a good weeknight recipe. If the kids like it, then it's a keeper around here and it gets added to our dinner rotation.
I stumbled upon this ravioli recipe in the recent Kraft magazine and changed it up just so slightly to cut back on some calories.
I loved it, the kids loved it, and there were no leftovers. Enough said.
Easy "Peasy" Spring Ravioli
Adapted from Kraft Food & Family Magazine
24 oz. pkg. frozen mini cheese ravioli
1/2 red pepper, chopped
1 cup frozen peas
8 oz. tub Lite Chive & Onion Cream Cheese Spread
1/2 cup shredded Italian five cheese blend cheese
Cook pasta as directed on package then drain, reserving about 1 cup of the cooking water.
In a large skillet cook the peppers over medium heat until crisp tender. Add 1/2 cup of the reserved water, cream cheese spread and peas and cook about 5 minutes, until the cream cheese is melted and the peas are heated through.
Add the ravioli to the cream sauce and stir gently to coat. If sauce is too thick, thin with the remaining reserved cooking water a little at a time until you reach your desired consistency. Top with shredded cheese and serve with a salad and garlic bread.