CHEESE WONTON RAVIOLI
Serves 6 (24 ravioli).
Note: Find wonton skins in the produce section of supermarkets.
• 2 c. part-skim ricotta cheese, drained
• 1 c. shredded mozzarella
• 1/2 c. minced parsley
• 1 whole egg plus 1 egg white, divided
• 1/4 tsp. salt
• Freshly ground black pepper to taste
• 48 wonton skins, kept covered so they don't dry out (see Note)
• Tomato sauce (recipe follows)
• Extra-virgin olive oil
Directions
Bring a large pot of water to a boil over medium high heat.
In a medium bowl, mix together the cheeses, parsley, the whole egg, salt and pepper.
In a small bowl, beat the egg white; set aside. Lay a wonton on a work surface and place a heaping teaspoon of the cheese mixture in the middle. Brush the wonton edges with the egg white to create a seal. Top the cheese with a second wonton. Seal the edges working from the inside of the filling out to the edge of the wonton to rid the wonton of air pockets, which will swell when heated and cause your ravioli to burst. Continue to make raviolis with the remaining wontons and filling.
When the water is at a slow, gentle boil add the wontons in 2 batches (a vigorous, rolling boil might break open your ravioli). Cook the wontons for 2 minutes or until they float to the surface. Carefully remove the wontons with a slotted spoon.
Place some of the tomato sauce on the bottom of each dinner plate. Lay the wontons on top of the sauce. Drizzle the wonton ravioli very lightly with extra virgin olive oil.
Nutrition information per serving of 4 wontons without sauce:
Calories386Fat14 gSodium382 mgCarbohydrates42 gSaturated fat7 gCalcium380 mgProtein21 gCholesterol72 mgDietary fiber2 g
Diabetic exchanges: 3 bread/starch, 2 medium-fat meat, 1 fat.
EASY TOMATO SAUCE
Makes 4 cups.
Note: This recipe is a basic version that lends itself well to a variety of additions, such as fresh basil or a splash of red wine. Puréeing this sauce in a blender (let the sauce cool first) makes for an even more refined version that goes well with the elegant wontons.
• 1 tbsp. olive oil
• 3 garlic cloves, minced
• 1/2 c. chopped onion
• 1/2 c. chopped carrots
• 1/2 c. chopped celery
• 1 (28-oz.) can crushed plum tomatoes
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
Directions
Heat oil in a medium skillet over medium heat. Add garlic, onion, carrots and celery and sauté until softened, about 6 minutes. Add tomatoes, salt and pepper and cook for another 10 minutes.
Nutrition information per 1/2-cup serving:
Calories42Fat2 gSodium230 mgCarbohydrates6 gSaturated fat0 gCalcium41 mgProtein1 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1/2 fat.
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