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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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