Post by chief_cook2 on Nov 29, 2002 21:31:01 GMT -6
3/4 cup part-skim ricotta cheese
1 ounce (about 1/4 cup) grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
Pinch of ground nutmeg
24 pot-sticker or gyoza wrapper
Light Tomato Sauce
2 tablespoons grated Parmesan cheese
Additional chopped fresh basil
Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1
rounded teaspoon of filling in center of gyoza wrapper. Brush edge of
gyoza wrapper lightly with water. Fold wrapper in half, making sure all
filling remains inside.. Seal edges by pinching. Move ravioli to baking
sheet. Continue with remaining filling and wrappers. (Can be prepared up
to 2 hours ahead; refrigerate.) Add salt to large pot of water. Bring to
boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are
tender, stirring gently. Using large slotted spoon, place ravioli into
bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese.
Garnish with additional basil and serve immediately.
Serves 4. Per serving: calories, 270; fat, 8 g; sodium, 444 mg;
cholesterol, 75 mg
1 ounce (about 1/4 cup) grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
Pinch of ground nutmeg
24 pot-sticker or gyoza wrapper
Light Tomato Sauce
2 tablespoons grated Parmesan cheese
Additional chopped fresh basil
Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1
rounded teaspoon of filling in center of gyoza wrapper. Brush edge of
gyoza wrapper lightly with water. Fold wrapper in half, making sure all
filling remains inside.. Seal edges by pinching. Move ravioli to baking
sheet. Continue with remaining filling and wrappers. (Can be prepared up
to 2 hours ahead; refrigerate.) Add salt to large pot of water. Bring to
boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are
tender, stirring gently. Using large slotted spoon, place ravioli into
bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese.
Garnish with additional basil and serve immediately.
Serves 4. Per serving: calories, 270; fat, 8 g; sodium, 444 mg;
cholesterol, 75 mg