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One typical serving of cheese-filled ravioli (four squares) can dish out up to 850 calories, 15 grams of saturated fat, and 1,600 milligrams of sodium. And that’s without sauce. But by making homemade ravioli with healthy fillings and wonton wrappers, you can eliminate loads of unnecessary calories and sodium, and bump up nutrients by adding antioxidant-rich spinach. Thanks to the wonton wrappers (just 23 calories each), they’re a snap to prepare. And since the ravioli are baked (not boiled in water), you get to enjoy a golden-brown, toasted ravioli with a creamy, cheesy middle.
Baked Spinach and Cheese Ravioli
Olive oil cooking spray
15 ounces part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
10-12 ounces frozen chopped spinach, thawed and well drained (squeeze out all excess water)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers (about 48 wrappers)
2 cups marinara or pasta sauce, warmed in a saucepan or microwave
3 teaspoons shredded Parmesan cheese
1. Preheat the oven to 375 degrees. Coat two large baking sheets with cooking spray.
2. In a large bowl, combine the ricotta, mozzarella, spinach, onion powder, garlic powder, oregano, salt, and pepper. Mix well.
3. Arrange half of the wonton wrappers on a flat surface. Top each wrapper with 1 tablespoon of the ricotta mixture. Brush the edges of wrappers with water and top wrappers and filling with a second wrapper. Pinch the edges together to seal. Secure the seal by gently pressing edges together with a fork.
4. Transfer the ravioli to the prepared baking sheets and bake for 10 to 12 minutes, until golden brown.
5. Spoon the sauce onto plates, top with ravioli and then top with Parmesan cheese.
Nutrition Info Per Serving
Total Fat: 10 grams
Saturated Fat: 6 grams
Total Carbohydrate: 48 grams
Sugars: 4 grams
Protein: 21 grams
Sodium: 738 milligrams
Cholesterol: 40 milligrams
Fiber: 3 grams
Robin Miller is host of Quick Fix Meals, a nutritionist and author of 10 cookbooks, including “Robin Takes 5” and “Robin Takes 5 for Busy Families.” She is the busy mom of two active boys. Her boys and great food are her passion. Check her out at www.robinmillercooks.com.
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