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 white, and top with another wrapper, stretching the top slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers. Cut ravioli into rounds with a 3-inch biscuit cutter; discard edges. Place the ravioli on a large baking sheet sprinkled with cornstarch. Fill a large Dutch oven with water, and bring to a simmer; add half of the ravioli (cover the remaining ravioli with a damp towel to keep them from drying). Cook 4 to 5 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with the remaining ravioli.
To prepare sauce, heat oil in a sauce-pan over medium heat. Add garlic; sauté 1 minute. Stir in sugar, salt, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 2 minutes. Remove from heat; stir in basil. Spoon sauce over ravioli, and top with 1/4 cup Romano.
I made the recipe exactly as described, and we really enjoyed the ravioli. I was not a fan of the sauce. I was only serving two people, so I froze some of the ravioli. Tonight I sauted green, yellow and red pepper strips with garlic in olive oil. I seasoned with red pepper flakes, oregano and a bit or rosemary, and after cooking the ravioli in boiling water, I added them to the skillet to finish with the vegetables. Delicious! I will likely forego the sauce going forward and take this approach with the ravioli. I served with Turkey-Veggie Meatballs (CL, 1/97). I think this will be go staple in our house in the future.
Because of all of the fresh greens that I got from my CSA, I used a variety for the filling, e.g. Swiss chard, mustard greens, lambs quarters, and spinach, and the dish turned out well. Also I added a dash of garlic powder to the filling. When assembling the ravioli, I didn't use a cookie cutter because the result was messy so I left them whole. Simmering, rather than boiling, the ravioli is important. Instead of the tomato sauce, I used the sauce from CL's Fettuccine Alfredo and really enjoyed it.
I thought the ravioli stayed together well. Just make sure the water is only simmering and not boiling. I loved the sauce. I love the chunky tomatoes although i liked it better with 4 teaspoons of dried basil as opposed to 1/4 cup fresh basil.
I was very happy with how the ravioli turned out. Wonton doesn't have exactly the same texture as the pasta I'm used to, but with a little sauce on top you'd never know. I think the secret to keeping them closed in the water is to brush egg white all over every part of the bottom wonton that doesn't have spinach on it, not just the edges, and also to make sure the water is barely simmering. I used a homemade sauce that I had in the freezer and dressed it up with 2 cloves of minced garlic and about 1/4 c each chopped fresh basil and oregano... awesome! Also, I didn't think 4 ravioli would be enough, but they are very filling!
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