Spinach Ravioli with Tomato Sauce

Spinach Ravioli with Tomato Sauce
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network