Spinach Ravioli with Tomato Sauce

Ingredients

• ¼ cup chopped fresh basil
• ¼ cup (1 ounce) grated fresh Romano cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• ¹/₈ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon salt
• 1 large egg white, lightly beaten
• + 12 more ingredients
• • 2 teaspoons olive oil
  • 1 tablespoon cornstarch
  • Sauce:
  • 4 garlic cloves, chopped
  • 1 large egg white, lightly beaten
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
  • ¹/₃ cup (1 1/3 ounces) grated fresh Romano cheese
  • ½ cup part-skim ricotta cheese
  • Ravioli:
  • 1 teaspoon sugar
  • 32 won ton wrappers
  • ¼ teaspoon crushed red pepper

To prepare ravioli, combine first 6 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 level tablespoon spinach mixture into the center of each wrapper. Brush edges of wrapper with remaining egg whit...

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