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Spinach And Cheese Ravioli

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  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
  Pepper 1⁄8 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed, drained and squeezed dry (1 Package)
  Wonton wrappers 36
  Egg white 1 , lightly beaten
  Water 4 Quart

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Spinach And Cheese Ravioli Recipe