Easy Cheesy Chicken Ravioli

For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.

Place about 1 tablespoon of the filling in the center of each wrapper.

Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Cook 2 servings of the ravioli immediately and freeze the remaining ravioli as directed.

To eat two: Prepare Classico® Four Cheese pasta sauce. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop 2 servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon.

Drain on paper towels. Spoon the Classico® Four Cheese pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.

Place 2 servings of the ravioli in a freezer container. Seal, label, and freeze container for up to 3 months. To serve, prepare Classico® Four Cheese pasta sauce as directed. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop the frozen ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon.

Drain on paper towels. Spoon the pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the pasta sauce. If desired, garnish with fresh basil.