Recipe - Cheese Ravioli With Rosemary And Lemon

1 pack (16oz) cheese ravioli
1 cup Fatfree cottage cheese
One half cup Evaporated skim milk
1 teaspoon Dried rosemary
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 teaspoon Fresh lemon juice
One fourth cup Finely shredded Parmesan
3 tablespoon Snipped fresh chives
1 teaspoon Finely shredded lemon peel
Lemon wedges; optional

Cook the pasta according to directions on the package. Drain and set aside.
If necessary, cover to keep warm.

Meanwhile, in a blender or food processor, blend or process the cottage
cheese, milk, rosemary, salt, and pepper until smooth. Set the cottage
cheese mixture aside.

Combine the Parmesan cheese, chives, and lemon peel.

Drain the ravioli and transfer it to a bowl. Drizzle the lemon juice over
the hot ravioli and gently toss. Then pour the cottage cheese mixture on
top and gently toss until coated.

To serve, transfer the ravioli to plates.

Sprinkle the cheesechiveslemon peel mixture on top of each serving. If
desired, serve with lemon wedges.