Spinach and Cheese Ravioli

Get your greens in this ravioli recipe that brings together spinach and three types of cheese. If pressed for time, you can substitute commercial marinara for our Tomato Sauce.

Yield:

6 servings (serving size: 6 ravioli and 1/2 cup tomato sauce)

Recipe from

Nutritional Information

Calories 306
Caloriesfromfat 25 %
Fat 8.6 g
Satfat 4.1 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 1.9 g
Carbohydrate 39.2 g
Fiber 2.2 g
Cholesterol 23 mg
Iron 3.6 mg
Sodium 728 mg
Calcium 385 mg

Ingredients

3 cups Tomato Sauce
1 teaspoon olive oil
1 garlic clove, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Asiago cheese
1/2 cup 1% low-fat cottage cheese
1/4 cup 1% low-fat milk
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
36 won ton wrappers
1 egg white, lightly beaten

Preparation

Prepare Tomato Sauce; set aside, and keep warm.

Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.

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

Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.

Note:

June 1996