Chicken Breast, no skin, 6 ounces Ricotta Cheese, part skim milk, 15 oz Parmesan Cheese, grated, 2 tbsp *Motzarella cheese shredded from Sam's club, 1/4 cup Garlic, 1 clove, minced Basil, 1 tbsp, dried Salt, 1 tsp Pepper, black, 1 tsp Nasoya Wonton Wrappers, 6 serving Egg substitute, liquid (Egg Beaters), 1/4 cup Seeds of Change Marinara di Venezia, 1 jar
place all ingredients except wonton wrappers, pasta sauce and egg substitute into a food processor. mix til ground fine. scoop into a bowl and refrigrate for at least an hour. heat sauce to a simmer. lay out half of the wrappers (there 48 per package) scoop 1 tbspoon into the middle of each square. brush egg sub around the edges (this works as glue) top each with remaining wrappers. pinch closed, making sure that all the air is out of the ravioli. boil water and drop ravioli in, boil for 5 min or until they float tot he top. cover in sauce. Makes 6 servings: 4 ravioli and 1/2 c sauce.