Recipe by Kimschmee
Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!! <-- My Baby Boy
Top Review by Chumleyathome
This is YUMMY!!! I've done aot of cooking but I had never cooked anything like this before last night. I've been trying to find new recipes because my wife has gone on a diet for obvious reasons and I've been trying to cook something all 4 of us like. Well, this is one. I'm not a big fan of a dish like this, I like my beef and ribs and chili but I'll tell you, I was hoping to have some left for lunch today but there was NOTHING. I don't think it really matters but I used fat free mozzarella instead and about half of the nutmeg, the next time I will use the full amount of nutmeg called for in the recipe. I've used nutmeg before in recipes of my own and know too much can make or break a dish so i opted to use less this time. For the tomato sauce I used Prego Heart Smart Traditional. I did not have any of the raviolis "leak" the filling. The only trouble I had was fitting a rounded teaspoon of filling in the wrapper so I just used less, no biggie If you put this recipe together yourself, you did a fine job. It is truly super simple and tasty. Keep up the good work. What time is supper? I made this again last night 2/11/09, with a twist. My daughter had an idea to make this heartier. I got some sundried tomato and basil chicken sausage and removed it from the casing and sauteed it, then added it to the tomato sauce before pouring it over the ravioli. Delicious!!! Instead of folding the filling in the wrappers, I put the filling on one wrapper and covered with another then cut them round with a samall round biscuit cutter then crimped the edges. You use more wrappers but you end up with bigger ravioli---personal prefernce I guess.
- 3⁄4 cup part-skim ricotta cheese
- 1⁄4 cup grated reduced-fat mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 egg
- 1⁄4 cup chopped fresh basil, plus additional
- fresh basil, for garnish
- 1 garlic clove, finely chopped
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon sea salt
- ground black pepper
- 24 wonton wrappers
- 2 1⁄2 cups tomato sauce
Directions See How It's Made
- 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.