So good, my daughter gobbled it up!
2 pkg (9 oz each) refrigerated cheese ravioli (I used a 25 oz package of four cheese ravioli)
1/2 cup (1/2 of 8 oz tub) Philadelphia Chive & Onion Cream Cheese Spread (I used the reduced fat version)
1 cup milk
1/4 cup plus 2 Tbsp grated parmesan cheese, divided
4 cups baby spinach leaves
2 Tbsp chopped fresh dill
grated peel from 1 lemon
6 cherry tomatoes, quartered
Cook pasta according to package. Meanwhile, place cream cheese spread in a large skillet. Add milk; cook on medium heat 1 to 2 minutes or until cream cheese is melted and mixture is well blended.
Add 1/4 cup of the parmesan cheese, spinach, dill and lemon peel. Mix well.
Drain pasta. Add to cream cheese sauce and toss to coat. Serve topped with tomatoes and remaining parmesan cheese.