Easy Low Fat Cheese Ravioli Food

EASY LOW-FAT CHEESE RAVIOLI

Steps:

• Mix first 6 ingredients in medium bowl. Season with salt and pepper. Place 1 rounded teaspoon filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, enclosing filling completely. Pinch edges to seal. Transfer ravioli to baking sheet. Repeat with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; refrigerate.)
• Bring large pot of salted water to boil. Carefully add ravioli to pot. Cook until ravioli are just tender, stirring gently, about 3 minutes. Using large slotted spoon, transfer ravioli to bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.

EASY CHEESE RAVIOLI

Steps:

• Boil and drain ravioli.
• Meanwhile heat small amount of olive oil in pan.
• Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
• Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
• Put on serving plate and top with grated parmesan and fresh ground black pepper.

RAVIOLI BAKE (WW)

Steps:

• Preheat oven to 375 degrees F.
• Spray a 2 quart baking dish with Pam. Set aside.
• Cook ravioli according to package directions and drain.
• In prepared dish pour in half of the pasta sauce, then add half of the ravioli, top with half the spinach and then half of the mozzarella. Repeat layer. Sprinkle with Parmesan.
• Cover dish with foil and bake for 20-30 minutes or until bubbly.
• Uncover and bake until cheese melts (about 5-10 minutes).

EASY CHEESE RAVIOLI

Steps:

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
• Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
• Brush the edges of a wonton wrapper lightly with water.
• Fold the wrapper in half, making sure all the filling remains inside.
• Seal the edges by pinching.
• Continue with the remaining filling and wrappers.
• Add salt to large pot of boiling water.
• Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
• Meanwhile, in a small pot over low heat, cook the tomato sauce.
• Using a large slotted spoon, place the ravioli into 4 individual bowls.
• Pour the sauce over each serving, and garnish with the additional basil.