| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
4 |
Servings |
INGREDIENTS
| 2 |
|
8.5×11" fresh pasta sheets |
| 1 1/4 |
c |
Ricotta cheese, fat free |
| 3/4 |
c |
Italian bread crumbs |
| 1/4 |
c |
Fresh basil, chopped |
| 1/4 |
c |
Fresh parsley, chopped |
| 1/8 |
t |
Dried oregano |
| 1/8 |
t |
Nutmeg |
| 1/8 |
t |
Salt |
| 1/8 |
t |
Black pepper, freshly ground |
| 3 |
qt |
Boiling water |
|
|
Poached tomato base |
| 2 |
|
Tomatoes, ripe |
| 2 |
|
Cloves garlic, thinly sliced |
| 6 |
|
Fresh basil leaves |
| 1/4 |
c |
Water |
| 1/8 |
t |
Salt |
| 1 1/2 |
|
t, 0 Other Carbohydrates |
INSTRUCTIONS
Purchase or prepare pasta. Set aside. In large mixing bowl, combine
ricotta, bread crumbs, basil, parsley, oregano, nutmeg, salt and black
pepper. Mix well. Set aside. Makes about 2 cups of stuffing. Lay
pasta sheets flat on work surface and drop four equal portions (about
1/4 cup) of ricotta mixture onto the 4 quadrants on the left half only
of each sheet of pasta. Slightly wet the outer rim of both pasta
sheets with water. Fold right half of pasta sheet over other half.
Press down around each cheese mound to seal. Use a pasta cutter to
further seal and crimp edges, dividing pasta packets into 8 squares
(or fill 16 to 20 ravioli, 2" x 2" with 1 heaping tablespoon of
stuffing each.) Bring water to boil in large pot. Drop ravioli into
water and boil 3-5 minutes, or until they float. Carefully remove and
drain ravioli. Do not let them touch while drying or the will stick
together. Wash, core, peel and rough-chop tomatoes. Set aside. Briefly
sautégarlic in a non-stick sautépan over medium heat. Add tomatoes,
basil, water and salt. Cover and cook 5 minutes or until mixture cooks
down to form a tomato sauce. Makes about 1 1/2 cups sauce. Spoon
tomato mixture onto 4 serving plates and top each plate with two
ravioli. Makes 4 large servings. Per serving: 234 Calories (kcal);
11g Total Fat; (41% calories from fat); 13g Protein; 22g Carbohydrate;
39mg Cholesterol; 824mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 0 Fruit; Recipe by: Raphael's Bar
Risto,Providence RI Converted by MM_Buster v2.0n.
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