Recipe by Oxmoor House January 2002


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

300 calories; fat 2.8g; saturated fat 1.2g; protein 18.2g; carbohydrates 51.4g; cholesterol 14mg; iron 4.6mg; sodium 907mg; calories from fat 8%; fiber 4.9g; calcium 230mg.