Spinach and Cheese Ravoli
DEBORAH SIMON
ingredients
- Tomato Sauce:
- 2 tsp olive oil
- 1 cup finely chopped onion
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp crushed red pepper
- 2 bay leaves
- 1 garlic clove
- 1/2 cup water
- 1/2 cup dry white wine
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 (14.5 oz) cans of whole tomatoes, undrained and chopped.
- Ravioli:
- 1 tsp olive oil
- 1 garlic clove
- 1 cup shredded mozzarella cheese
- 1 cup shredded asagio cheese
- 1/4 cup milk
- 1/2 cup cottage cheese
- 1/2 tsp oregano
- 1/4 tsp nutmeg
- 1/2 tsp pepper
- 1(10 oz) package of frozen chopped spinach, thawed, drained, and squeezed dry.
- 36 won ton wrappers
- 1 egg white(lightly beaten).
directions
- 1
Prepare Tomato Sauce:
- 2
Heat oil in a medium sauce pan over medium high heat. Add onions;saute’ 4 minutes. Add oregano, basil, red pepper, bay leaves and garlic;saute’ 1 minute. Stir in remaining ingredients;bring to a boil. Reduce heat and simmer 20 minutes.
- 3
Prepare Ravioli:
- 4
Heat oil in a small skillet over medium-high heat. Add garlic, and saute 1 minute. Place garlic, mozzarella cheese and next 7 ingredients in food processor;pulse till well blended.
- 5
Working with 1 won ton wrappers at a time(cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrappers with egg white, and bring two opposite corners together. Press edges together with fork to seal, forming a triangle.Repeat procedure with remaining won tons.
- 6
Bring 4 quarts of water to boil in a large dutch oven. Add twelve ravioli(cover rest with a damp towel to keep them from drying out);cook two minutes, stirring once. Remove ravioli from water with slotted spoon;set aside, and keep warm.Repeat procedure with remaining ravioli. Place ravioli in a shallow bowl, and top with tomato sauce.
Source: DEBORAH SIMON
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