Follow these steps for perfect results
pumpkin ravioli
oil
garlic
minced
zucchini
grated, liquid drained
spring onions
finely sliced
lemon rind
finely grated
KRAFT Easy Cheese Light Cream Cheese Spread
hot milk
Parmesan cheese
shredded
Bring a large saucepan of water to a boil.
Cook the pumpkin ravioli in the boiling water until just tender, then drain.
Heat the oil in a large frypan over medium heat.
Add the garlic to the frypan and cook for 2 minutes, until fragrant.
Add the grated zucchini and spring onions to the frypan and cook for another 2 minutes.
Stir in the lemon rind, cream cheese spread, and hot milk until well combined.
Add the drained pasta and Parmesan cheese to the sauce.
Toss to coat the pasta evenly with the sauce.
Serve immediately.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of heat.
Garnish with fresh basil or parsley.
For a richer flavor, use brown butter instead of regular oil.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time.
Serve in a shallow bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve with a side salad.
Pair with crusty bread.
Light and crisp
Discover the story behind this recipe
Ravioli is a classic Italian pasta dish, often served as a first course or main course.
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