SPINACH RAVIOLI WITH TOMATO SAUCE RAVIOLI: 1/2 cup part-skim ricotta cheese 1/3 cup grated fresh Romano cheese 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 large egg white, lightly beaten 32 won ton wrappers 1 large egg white, lightly beaten 1 tablespoon cornstarch SAUCE: 2 teaspoons olive oil 4 garlic cloves, chopped 1 teaspoon sugar 1/4 teaspoon crushed red pepper 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained 1/4 cup chopped fresh basil 1/4 cup (1 ounce) grated fresh Romano cheese

To prepare ravioli, combine first 6 ingredients in a bowl.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 level tablespoon spinach mixture into the center of each wrapper. Brush edges of wrapper with remaining egg white, and top with another wrapper, stretching the top slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers. Cut ravioli into rounds with a 3-inch biscuit cutter; discard edges. Place the ravioli on a large baking sheet sprinkled with cornstarch. Fill a large Dutch oven with water, and bring to a simmer; add half of the ravioli (cover the remaining ravioli with a damp towel to keep them from drying). Cook 4 to 5 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with the remaining ravioli.

To prepare sauce, heat oil in a saucepan over medium heat. Add garlic; sauté 1 minute. Stir in sugar, salt, pepper and tomatoes; bring to a boil. Reduce heat, and simmer for 2 minutes. Remove from heat; stir in basil. Spoon sauce over ravioli, and top with 1/4 cup Romano.

4 servings.

1 Serving - 4 ravioli, 1/2 cup sauce, and 1 tablespoon cheese: Calories: 298 (Cal. from fat: 30%), Fat: 9.9g (Saturated: 4.8g), Cholesterol: 30mg, Sodium: 830mg, Carbohydrate: 35.9g, Protein: 17.3g.

[Cooking Light, October 2000]