- 1 (24 ounce) package frozen cheese ravioli
- 2 1/4 cups water
- 1/2 teaspoon salt
- 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
- 1/4 cup heavy cream, half and half, evaporated milk, milk or non-dairy creamer (optional)
- In 12-inch nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes.
- Stir in Pasta Sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.