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Peasant Spinach Ravioli

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 6 ingredients in medium bowl; set aside.

  2. 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.

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

  4. 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.

Oxmoor House Healthy Eating Collection