600 g of store-bought ravioli, cooked
1/2 liter of milk
2 small containers of creamy cheese
1 large container of cream cheese
Parmesan cheese, grated
600 g of store-bought ravioli, cooked
1/2 liter of milk
2 small containers of creamy cheese
1 large container of cream cheese
Parmesan cheese, grated
Melt the cheese from the box and the cream cheese slowly over low heat
Add Parmesan cheese and gradually add milk to obtain a creamy sauce
Serve the sauce over the ravioli.
