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Spinach and Cheese Ravioli
Servings 6
Calories 70 kcal
Ingredients
- 3 cups Tomato Sauce
- 1 tsp olive oil
- 1 garlic clove minced
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- 1/2 cup shredded Asiago cheese (2 ounces)
- 1/2 cup 1% low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 1/2 tsp dried oregano
- 1/4 tsp ground nutmeg
- 1/8 tsp pepper
- 1 package frozen chopped spinach (10-ounce) thawed, drained, and squeezed dry
- 36 won ton wrappers
- 1 egg white lightly beaten
Instructions
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Prepare Tomato Sauce; set aside, and keep warm.
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Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
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Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg white.
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Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.
