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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

  1. Prepare Tomato Sauce; set aside, and keep warm.
  2. 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.
  3. 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.
  4. 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.