Creamy Spinach-Parmesan Ravioli

• 2 pkg. (350 g each) refrigerated cheese ravioli
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup milk
• 1/4 cup plus 2 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
• 4 cups baby spinach leaves
• 2 Tbsp. chopped fresh dill
• Grated peel from 1 lemon
• 6 cherry tomatoes, quartered

1. Cook pasta as directed on package.
2. Meanwhile, place cream cheese product in large skillet.
3. Add milk; cook on medium heat 1 to 2 min.
4. or until cream cheese is melted and mixture is well blended, stirring frequently.
5. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.
6. Drain pasta.
7. Add to cream cheese sauce; toss to coat.
8. Serve topped with tomatoes and remaining 2 Tbsp.
9. Parmesan cheese.

philadelphia, milk, baby spinach, dill, lemon, tomatoes

Taken from www.kraftrecipes.com/recipes/creamy-spinach-parmesan-ravioli-109690.aspx (may not work)