Spinach Ravioli With Tomato Sauce Recipe

Name: Spinach Ravioli With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ravioli:; 1/2 cup part-skim ricotta cheese; 1/3 cup (1 1/3 ounces) grated fresh Romano cheese; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 large egg white, lightly beaten; 32 won ton wrappers; 1 large egg white, lightly beaten; 1 tablespoon cornstarch; Sauce:; 2 teaspoons olive oil; 4 garlic cloves, chopped; 1 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained; 1/4 cup chopped fresh basil; 1/4 cup (1 ounce) grated fresh Romano cheese

Servings: persons

Ravioli:
1/2 cup part-skim ricotta cheese
1/3 cup (1 1/3 ounces) grated fresh Romano cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg white, lightly beaten
32 won ton wrappers
1 large egg white, lightly beaten
1 tablespoon cornstarch
Sauce:
2 teaspoons olive oil
4 garlic cloves, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Romano cheese

1
To prepare ravioli, combine first 6 ingredients in a bowl.
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 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.
3
To prepare sauce, heat oil in a sauce-pan over medium heat. Add garlic; saute 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.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ravioli:, 1/2 cup part-skim ricotta cheese, 1/3 cup (1 1/3 ounces) grated fresh Romano cheese, 1/4 teaspoon salt, and more.

Yes, Spinach Ravioli With Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Ravioli With Tomato Sauce

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