Light Homemade Spinach and Cheese Ravioli with Tomato Sauce
I found this Light Homemade Spinach and Cheese Ravioli with Tomato Sauce recipe that I saved in my recipe box.
It was something I had torn out of Cooking Light Magazine, dated 1995.
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I made the recipe my own by using ingredients with fewer calories and adding more flavor to both the ravioli filling and the tomato sauce. It is especially perfect for something new in your meal planning. It is also perfect for this time of year when the days are warmer and I’ve been working outside.
The recipe is pretty straightforward but I wanted to share a few pictures of the steps if you need a visual.
This is one of my favorite pasta recipes as it’s so tasty and I don’t feel overly full like some pasta recipes.
Light Spinach & Cheese Ravioli
Equipment
Ingredients
- 3 cups tomato sauce See Recipe Below
- 1 tsp olive oil
- 3 cups fresh baby spinach
- 1 minced, garlic clove
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Asiago cheese
- 1/2 cup 1% low-fat cottage cheese
- 2 tbsp 1% low-fat milk
- 1/2 tsp dried oregano
- 1/8 tsp ground nutmeg I like to use whole nutmeg and grate with fine grater
- 1/4 tsp pepper
- 32 wonton wrappers
- 1 egg white, lightly beaten
Instructions
- Prepare Tomato Sauce; set aside; and keep warm.
- While the tomato sauce is simmering, heat oil in a skillet over medium-high heat. Add spinach and stir continually until wilted. Add the garlic and saute one more minute.
- Put cooled spinach/garlic mixture in a food processor, add the cheeses and spices. Pulse until blended. Add milk 1 tbsp at a time until creamy but not runny.
- Working with one wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into the center of each wrapper. Moisten edges of wrapper with egg white and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat the process with each remaining won ton wrapper.
- Bring 4 quarts of water to a boil in a large pot. Add 12 ravioli to the boiling water (keeping remaining covered with damp towel). Cook for 2 minutes, stirring once. Remove with slotted spoon; set aside; keep warm. Repeat process with remaining ravioli.
- Place 6 ravioli in shallow bowls with 1/2 cup of tomato sauce
- Serve immediately
Notes
Nutrition
completely sautéed and wilted
Light Tomato Sauce
Ingredients
- 2 tsp olive oil
- 1/2 cup finely chopped onions
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper
- 2 bay leaves
- 1 glove garlic, minced
- 1/4 tsp salt
- 1/4 tsp Pepper
- 2 cans 14.5 oz. no-salt-added, whole tomatoes, undrained and chopped I use 2 pints of my own canned tomatoes
Instructions
- Heat oil in a medium saucepan over medium-high heat. Add onions, and saute for 4 minutes, until a little translucent. Add oregano, basil, red pepper, bay leaf, and garlic, and saute for 1 minute more. Stir in the remaining ingredients and bring to a boil. (I find that the tomatoes chop up very easily with the side of a wooden spoon once they are heated through) Reduce heat and let simmer for 20 minutes.Remove bay leaves before serving.
Notes
Nutrition
Great Additions to This Pasta Recipe
Because I preserve the tomatoes from my garden, I used what was in my pantry from last summer to give it that garden-fresh flavor. Are you interested in learning about how to can tomatoes? If so, I would be happy to share that with you. I’ve been doing it for more years than I can remember.
This light homemade spinach and cheese ravioli with tomato sauce is a light refreshing meal, perfect for the warm months. I love pasta so this is a great way to enjoy it without all of the calories. One of my favorite summer pasta recipes can be found HERE.
Enjoy,
Meet Me
Created by Lynn Vogeler, Small House Kitchen is a celebration of the joy found in mostly from-scratch cooking and the magic that happens when great ingredients meet limitless imagination. In our small house, we turn simple ingredients into extraordinary meals with big flavors.
You can find out about all of my other passions; decorating, entertaining, organizing, and gardening over at livinglargeinasmallhouse.com
A great way to remember this recipe is to save it to your Pinterest boards. You can find the pin button when you hover over the photo below. Also, don’t forget to follow me on Pinterest
This looks easy and delicious! I cannot wait to make it! As for canning tomatoes, I would love to know your method! And please share your bread making experience as well.
Hi Elizabeth – Just catching up with all of my comments. I will definitely discuss canning tomatoes. I love to do it and it’s so worth the effort to have that fresh garden taste in the winter. My bread-making is finally getting better. I will also share the recipe that finally worked for me. Sourdough bread is not for the faint of heart.
Yummy! Nothing better than fresh ravioli!
So good an very light for those hot summer nights!
I can’t wait to try this! I have canned my own tomatoes and tomato juice fir years. Absolutely the best to use. Thanks, friend!
There is nothing like a tomato from your own garden and I love that I can have that fresh garden flavor all year long. I had to rotate my crops this year so don’t have quite as many tomato plants. I’m hoping that I still get a good amount to can.