Ingredients Jump to Instructions ↓

  1. 2 tsp olive oil

  2. 1 cup finely chopped onion

  3. 1 tsp oregano

  4. 1 tsp basil

  5. 1/2 tsp crushed red pepper

  6. 2 bay leaves

  7. 1/2 cup water

  8. 1/2 cup dry white wine

  9. 1/4 tsp salt

  10. 1/4 tsp pepper

  11. 2 (14 1/2 oz) cans of whole tomato es, undrained and chopped. Ravioli :

  12. 1 tsp olive oil

  13. 1 garlic clove

  14. 1 cup shredded mozzarella cheese

  15. 1 cup shredded asagio cheese

  16. 1/4 cup milk

  17. 1/2 cup cottage cheese

  18. 1/2 tsp oregano

  19. 1/4 tsp nutmeg

  20. 1/2 tsp pepper

  21. 1(10 oz) package of frozen chopped spinach , thawed, drained, and squeezed dry.

  22. 36 won ton wrappers

  23. 1 egg white( lightly beaten).

Instructions Jump to Ingredients ↑

  1. Prepare Tomato Sauce: 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. Prepare Ravioli: 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. 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. 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.


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