If I never eat raviolli again, I will remember this meal forever.
This is what I did.
1/2 brick of cream cheese
1/2 cup of Hellman's mayo
1/4 cup shredded cheese (I used marble)
1/2 package of SUNSET GOURMET Creamy Parmesan Artichoke Dip Mix (2 packages to each box)
Mix well and refrigerate.
I used 1 package of frozen meat raviolli
Bring water to a rapid boil.
Drop frozen raviolli in.
Bring back to boil stirring constantly.
***DO NOT over-boil or they will be mushy,
which is what most people complain about when eating premade frozen raviolli.
Drain and set aside for a moment.
Adjust amounts by how much sauce/pasta you will need.
Ok, so now you have:
all you need now is a small amount of pasta sauce (1/2 cup).
In the hot pot you just boiled the pasta in:
drop artichoke dip and pasta sauce into pot and stir.
***Remember to stir from bottom as it is cheese and will burn.
Turn off burner.
Return raviolli back into pot.
Serve with a side salad and fresh bread to mop up the leftover sauce.