Baked Spinach and Cheese Ravioli
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.
10-12 ounces frozen chopped spinach, thawed and well drained (squeeze out all excess water)
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.