Italiano Ravioli
Instructions
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.
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.
DRAIN ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce.
Tomato & Bacon Sauce
Heat 3 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade 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 OSCAR MAYER Bacon to sauce with 1/4 cup fat-free reduced-sodium chicken broth. Bring to boil. Add 36 hot cooked Italiano Ravioli and 2 cups arugula; toss to coat.
Tomato-Cream Sauce
Heat 2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade 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 1/2 cup fat-free reduced-sodium chicken broth and 2 oz. (1/4 of 8-oz. pkg.) cubed PHILADELPHIA Cream Cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Add 36 hot cooked Italiano Ravioli; cook 2 to 3 min. or until heated through. Top with 1 Tbsp. chopped fresh parsley.
