- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 431.3
- Total Fat: 18.1 g
- Cholesterol: 102.7 mg
- Sodium: 743.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.4 g
- Protein: 31.4 g
Easy, Easy Homeade Spinach RavioliSubmitted by: CMB622
IntroductionThese ravioli are easy and delicious! Pair it with your favorite jarred marinara sauce, or prepare your own sauce, either way these are delicious! When I made them, I made a double batch and froze the 2nd batch, for a quick ravioli dinner next week! These ravioli are easy and delicious! Pair it with your favorite jarred marinara sauce, or prepare your own sauce, either way these are delicious! When I made them, I made a double batch and froze the 2nd batch, for a quick ravioli dinner next week!
1 package wonton wrapper (you will only use 20 for this recipe)
1 whole egg, plus 1 egg white
1 cup skim ricotta cheese
1/2 cup skim mozzarella cheese
1 pkg frozen spinach
1 large can of tomatoes (I prefer petite diced)
1/4 cup minced onion
1 clove garlic, minced
1 Tsp. Olive oil
1 Tsp Dried Basil
1 Tsp dried Parsley
***Making ravioli ahead of time and putting them in the fridge allows them to seal better, and ensures your ravioli will not open up in the boiling water***
-Use a jarred marinara sauce to save time
-This filling is also very versatile, add your favorite ingredients instead of spinach, or add a different blend of cheese to make it personalized towards your family.
(I have recently tried sun-dried tomato filling and it is devine!!!!)
First start your tomato sauce:
In a saucepan heat up your oil. then add onion and garlic, cook until tender. Once onions look tender add your tomatoes, and your dried basil and parsley. *Be sure not to burn garlic, otherwise it becomes bitter* Continue to cook sauce on medium/low heat until ready to serve, should cook around 20 minutes.
In the meantime get a big pot of water on the stove to boil for your ravioli.
Mix together ricotta cheese, mozzarella cheese, frozen spinach (make sure you squeeze the spinach to get all the water out, you dont want a watery filling), and the whole egg. Mix until well blended, add salt and pepper to taste. You are now ready to make your ravioli!
Making the ravioli:
Get a small bowl and crack an egg into it leaving only the white part. discard the yolk, and add a few drops of water to egg white to thin it out. On a cutting board (or any flat surface) place a wonton wrapper in the center, take a tablespoon or smaller of your filling and place in the center of your wonton. With your finger or a small brush, dip finger/brush into egg white and brush the edges of the wonton with egg white, making a square shape around the filling. (any part of the wonton that doesnt have filling on it should be moist with egg white, do not soak edges with egg white, just a little brush of the egg white) then take the opposite corners of the wonton wrapper and press together making a triangle shape. Pinch edges together making sure each ravioli is sealed. Do this for all the ravioli! (**It is a great idea to make ravioli ahead of time and place them in the refrigerator for about an hour this way they have time to firm up and seal along the edges, but if you dont have time to make ahead they are fine**)
Once all ravioli are made drop about 5 at a time into boiling water, do not overcrowd pot! Once they float they are ready! It should only take a few minutes for the ravioli to cook. Serve the ravioli with your tomato sauce on top, and if your feeling cheesy it is delicious with some sprinkled cheese on top!!!
Serving Size: makes 20 ravioli, for 4 people each get 5 ravioli.
Number of Servings: 4
Recipe submitted by SparkPeople user CMB622.