Homemade cheese ravioli has a better consistency than the frozen kind. Plus, kids love to help wrap them!
Serves: Serves: 8
- 1 1/2 cups nonfat ricotta cheese
- 1/2 cup grated nonfat Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/2 cup egg substitute
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 64 wonton wrappers
- 3 cups nonfat tomato pasta sauce
- 3/4 cup nonfat sour cream
- 1/3 cup chopped fresh basil
- Combine ricotta cheese and Parmesan cheese in medium bowl; mix well.
- Stir in Italian seasoning, egg substitute, garlic powder, pepper and nutmeg. Mix until ingredients are completely blended.
- Lay 32 wonton wrappers on flat surface. Spoon 1 to 1 1/2 tablespoons cheese mixture onto center of each wrapper.
- Brush edge of wrapper lightly with water and top with remaining wrappers. Press edges to seal.
- Bring 3 quarts water to a boil over high heat; drop ravioli into boiling water and cook 4 to 5 minutes.
- Remove ravioli with slotted spoon and place in shallow dish sprayed with cooking spray.
- Pour pasta sauce into medium saucepan; bring to a boil over medium-high heat.
- Reduce heat to low; gradually stir in sour cream, stirring constantly until mixture is blended. Add fresh basil and heat 2 to 3 minutes; do not boil.
- Pour sauce over cooked ravioli and serve.
- Ravioli can be prepared and frozen in plastic freezer bags for 3 to 4 weeks. Cook frozen ravioli in boiling water and top with sauce when ready to serve. For best results, do not freeze ravioli with sauce.
- By simply substituting nonfat sour cream for regular, you'll save 187 calories and 24 grams fat per 1/2 cup serving.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.