Spinach Ravioli with Tomato Sauce

Spinach Ravioli with Tomato Sauce
Photo by Randy Mayor

Ingredients

  • 32 won ton wrappers
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • ½ cup part-skim ricotta cheese
  • Ravioli:
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
  • ¼ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • + 12 more ingredients
    • ¼ teaspoon salt
    • 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
    • ¼ cup (1 ounce) grated fresh Romano cheese

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

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