Peasant Spinach Ravioli

Name: Peasant Spinach Ravioli
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

12 ingredients

4 steps

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.