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Add a photoThis was my 1st time making wonton ravioli. I need to work on sealing them up better so they didn't make for a great presentation. The taste was wonderful, though. The bean, spinach & cheese filling was delicious.
Recipe is from Clean Eating Magazine.
Ingredientes
- 1/4 c frozen chopped spinach
- 1/2 c cannellini beans
- 1/2 c reduced fat ricotta cheese
- 2 Tbsp shredded reduced fat mozzarella cheese
- 1/4 tsp kosher salt
- 32 square wonton wrappers
- 1 c reduced sodium tomato sauce
Direcciones
- Fill a medium saucepan with hot water. Cover and bring to a boil.
- While water is heating, defrost the spinach in a microwave oven. Squeeze as much water as you can out of the thawed spinach and place in the bowl of the food processor. Add the beans, cheeses, and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/4c ravioli filling.
- Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place one teaspoon of bean and cheese filling in center of each square. Place the remaining wrappers on top and seal by firmly pressing along the edges of the wrapper. Repeat until all filling is used up.
- Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see teh green of the filling through the wrappers. While pasta cooks warm tomato sauce in a small saucepan. Drain pasta, place four ravioli on each plate, and top with a quarter cup of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 37 | 42% |
| Total Fat 4.17g | 5% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 298mg | 12% |
| Potassium 148mg | 4% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.77g | 1% |
| Protein 6.42g | 10% |
