Peasant Spinach Ravioli

Oxmoor House
4 servings (serving size: 8 ravioli, 1/3 cup marinara sauce, 1 1/2 teaspoons cheese)


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3/4 cup 1% low-fat cottage cheese
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (10-ounce) package chopped spinach, thawed, drained, and squeezed dry
1 large egg white, lightly beaten
1 garlic clove, minced
32 won ton wrappers
1 large egg white, lightly beaten
1 tablespoon cornstarch
4 quarts water
1 1/3 cups low-fat marinara sauce
2 tablespoons grated fresh Parmesan cheese


Combine first 6 ingredients in medium bowl; set aside.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1/2 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.

Place each wrapper on a baking sheet sprinkled with cornstarch Cover ravioli with a damp towel to keep them from drying.

Bring 4 quarts water just to a simmer in a large Dutch oven. Add 8 ravioli; cook 2 minutes, stirring once. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Top ravioli with marinara sauce and Parmesan cheese.

Created date

March 2010

Nutritional Information

Calories 300
Fat 2.8 g
Satfat 1.2 g
Protein 18.2 g
Carbohydrate 51.4 g
Cholesterol 14 mg
Iron 4.6 mg
Sodium 907 mg
Caloriesfromfat 8 %
Fiber 4.9 g
Calcium 230 mg