Light Spinach & Cheese Ravioli
Servings: 6 Servings
Calories: 306kcal
A lightened up ravioli and tomato sauce dish
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Equipment
Ingredients
- 3 cups tomato sauce See Recipe Below
- 1 tsp olive oil
- 3 cups fresh baby spinach
- 1 minced, garlic clove
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Asiago cheese
- 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 I like to use whole nutmeg and grate with fine grater
- 1/4 tsp pepper
- 8 sheets of Egg Roll Wrappers (or 32 wonton wraps) If using egg roll wrappers, cut each sheet into four equal parts
- 1 egg white, lightly beaten
Instructions
- Prepare Tomato Sauce; set aside; and keep warm.
- While the tomato sauce is simmering, heat oil in a skillet over medium-high heat. Add spinach and stir continually until wilted. Add the garlic and saute one more minute.
- Put cooled spinach/garlic mixture in a food processor, add the next 7 ingredients. Pulse until well blended
- Working with one wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into the 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 the process with each remaining won ton wrapper.
- Bring 4 quarts of water to a boil in a large pot. Add 12 ravioli to the boiling water (keeping remaining covered with damp towel). Cook for 2 minutes, stirring once. Remove with slotted spoon; set aside; keep warm. Repeat process with remaining ravioli.
- Place 6 ravioli in shallow bowls with 1/2 cup of tomato sauce
- Serve immediately
Notes
If desired, sprinkle with fresh grated parmesan cheese.
Nutrition
Calories: 306kcal