Ingredients

• 10 ounces frozen chopped spinach
• 1 pint cherry or grape tomatoes
• 1 bag (24-26 oz) round frozen cheese-filled ravioli
• 1/2 cup shredded parmesan
• 8 ounces PHILADELPHIA Cooking Creme Savory Garlic

Directions

1. Boil 6 quarts of water in a sauce pan or stock pot.
2. Immediately after starting water to boil, microwave frozen spinach in a medium-sized microwavable container for 5 minutes.
3. Begin halving or quartering tomatoes depending upon size.
4. When water is at rapid boil add the frozen ravioli and reduce heat to medium high. Note: do not stir ravioli.
5. When spinach has cooked 5 minutes add 1/4 cup parmesan and 8 ozs. PHILADELPHIA Cooking Creme to partially cooked spinach and then stir in tomatoes.
6. Return mixture to microwave and cook an additional 5 minutes.
7. When ravioli rises to the surface of the boiling water, use a scoop colander to remove it from the pot while draining it, and put ravioli directly onto your plates or into your serving bowl.
8. Top ravioli with cooked creamy spinach tomato sauce.
9. Sprinkle on remaining 1/4 cup parmesan cheese.