Spinach
Ravioli with Marinara Sauce
(High in Protein,
Fiber & Nutrients ~ and low in Fat)
1
package of won ton wrappers (Found in the tofu section of
your grocer)
1 (16 ounce) bag of Frozen Spinach
1 can Great Northern or Cannelini Beans, drained and rinsed
8 cloves of Garlic, chopped
2 (28 ounce) cans of Crushed Tomatoes
2 Tbsp fresh Lemon Juice
2
small Onions
2 Tbsp fresh Parmesean Cheese
1 can Low Sodium Vegetable Broth
1/4 cup fresh chopped Basil
Add
Salt and Pepper to your taste
1.
Saute over medium heat, one of the chopped onions and half
of the chopped garlic in 3 tablespoons of the vegetable broth.Add
more broth if necessary until onions are tender.
2. Add frozen spinach and cook 5-10 minutes until spinach
is thawed completely.
3.
Put drained Beans in the blender, add Spinach mixture, Parmesean
Cheese and Lemon Juice. Blend, adding vegetable broth a little
at a time to help blend easily.
4.
Once blended, open the package of won ton wrappers and keep
them moist by placing a wet paper towel on top. Have a cup
of water and a sheet of wax paper laid out on your table.
5.
To assemble: Take one wonton wrapper and place 1 tsp of spinach
filling into the center of wrapper. Dip your finger in the
cup of water and wet the edges of the wrapper. Place another
wonton wrapper on top and press outside edges gently together.
Place ravioli on your wax paper and repeat until wontons are
all used. Place the wax paper with ravioli into the freezer
and freeze for 15 minutes.
Save extra spinach mixture for marinara sauce.
(You can either cook the ravioli now or you can place them
in freezer bags and keep frozen until ready to use.)
6.
To cook ravioli: Place ravioli a few at a time into rapid
boiling water.
Cook for 2-4
minutes and drain.
Marina
Sauce:
1.
Saute in a sauce pan, 1 chopped onion and the rest of the
garlic (4 chopped cloves) with 3 Tbsp vegetable broth over
medium heat for 3-5 minutes. Add more vegetable broth if
necessary to prevent garlic from burning.
2.
Add two cans of crushed tomatoes and leftover spinach mixture
and cover pan.
Simmer over low heat for 20 minutes.
3.
Add fresh Basil 5 minutes prior to serving. Add salt and
pepper to taste. Eat and enjoy!
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