Spinach And Cheese Ravioli
|Tomato sauce||3 Cup (48 tbs)|
|Olive oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
|Shredded asiago cheese||2 Ounce (1/2 Cup)|
|1% low fat cottage cheese||1⁄2 Cup (8 tbs)|
|1% low fat milk||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed, drained and squeezed dry (1 Package)|
|Egg white||1 , lightly beaten|
Prepare Tomato Sauce; set aside, and keep warm.
Heat oil in a small skillet over medium-high heat until hot.
Add garlic, and saute 1 minute.
Place garlic, mozzarella cheese, and next 7 ingredients 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 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.