Spinach and Cheese Ravioli
- 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)
- Prepare Tomato Sauce; set aside, and keep warm.
- 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.
- 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.
- 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.
