RICOTTA CHEESE RAVIOLI

Ingredients :

40 won ton wrappers

1 cup ricotta cheese

¼ cup grated parmesan cheese

¼ cup basil leaves, chopped

1 egg

1 garlic clove, finely minced

Nutmeg

Salt

Pepper

Tomato Sauce:

14 ½ oz (500 g) tomatoes, peeled seeded and chopped

½ cup bouillon

6 basil leaves, chopped

1 garlic clove

Salt

Pepper

2 tablespoons grated parmesan cheese, to sprinkle on top

Basil leaves to garnish

Preparation:

Combine filling ingredients in a bowl. Season with salt and pepper.Place 1 teaspoon of filling in the center of a won ton wrapper. Brush water on the wrapper around the filling. Cover with another won ton and press around filling to seal.Cut with a ravioli cutter. Continue with the rest of raviolis.Refrigerate, covered, until ready to use.Bring a large pan of salted water to boil.

Add ravioli, carefully, and cook until just tender, approximately 3 minutes.Remove ravioli with a slotted spoon and transfer them to a platter or to individual plates.Pour sauce over raviolis. Sprinkle with parmesan cheese. Garnish with basil leaves.

Tomato Sauce:
Blend tomatoes with garlic and bouillon.Pour tomato mixture in a pan and boil until slightly thickened. Correct seasoning and pour over raviolis. Yields around 20 large ravioli

4 servings

270 calories per serving

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