|Prep Time||25 min|
|Cook Time||4 min|
|Serving Size 6 raviolis|
|Calories from Fat||60|
|Total Fat||9 %|
|Saturated Fat||15 %|
|Trans Fat||0 g|
|Total Carbs||17 %|
|Dietary Fiber||12 %|
|Vitamin A||40 %|
|Vitamin C||10 %|
Cookie Cutter Ravioli
Covering the assembled ravioli with a damp towel will prevent them from drying out before they get cooked.
- 1/2 cup ricotta cheese
- 2 Tbsp. grated Parmesan cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1 package (12 oz.) wonton wrappers (about 3-1/2 x 2-3/4 in.)
- 1 1/2 cups Ragu® Chunky Pasta Sauce, heated
- Combine ricotta, Parmesan cheese and spinach in medium bowl; set aside.
- Working in batches, separate 1/4 of the wonton wrappers and place on work surface. Brush surface of wontons lightly with water. Place 1 teaspoon of spinach filling in center of each wonton. Top with additional wonton wrapper, then press edges firmly to seal while removing any air bubbles. Cut out desired shapes with a wide surfaced 3-inch cookie cutter of your choice, discarding trimmings. Place filled wontons on a cookie tray, cover with a damp paper towel and set aside. Repeat, using remaining filling and wontons.
- Meanwhile, bring a large saucepot of salted water to a boil over high heat. Add 1/2 of the ravioli. Reduce heat and simmer, stirring occasionally, 4 minutes or until ravioli are tender. Gently remove ravioli with slotted spoon and repeat with remaining ravioli. Serve topped with hot Pasta Sauce.
- Photo Copyright 2006 Publications International, Ltd. Used with permission.
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