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Ravioli With Herb Tomato Sauce

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Ingredients
  Torn escarole 4 Cup (64 tbs)
  Finely grated parmesan cheese 1⁄4 Cup (4 tbs) (Fresh)
  Minced fresh rosemary 1 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Canned cannellini beans/Other white beans 15 Ounce, drained (1 Can)
  Wonton wrappers 40
  Herb tomato sauce 1⁄2 Cup (8 tbs)
Directions

Place first 7 ingredients in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
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 bean mixture into center of wrapper.
Moisten edges of wrapper with water; place another wrapper over filling.
Pinch 4 edges together to seal.
Repeat with remaining won ton wrappers and bean mixture.
Place ravioli on a baking sheet; let stand 30 minutes.
Cook ravioli in boiling water 2 minutes or until tender; drain well.
Spoon Herb-Tomato Sauce over ravioli.
Garnish with rosemary sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Tomato

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