Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 0

This is an easy recipe to divvy up: The boss gets the fun part of making the ravioli while the sous-chef stands guard over the sauce.

Recipe by Cooking Light October 2000

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Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 4 ravioli, 1/2 cup sauce, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare ravioli, combine first 6 ingredients in a bowl.

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  • 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.

Nutrition Facts

298 calories; calories from fat 30%; fat 9.9g; saturated fat 4.8g; mono fat 3.7g; poly fat 0.7g; protein 17.3g; carbohydrates 35.9g; fiber 2.2g; cholesterol 30mg; iron 3.4mg; sodium 830mg; calcium 406mg.
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