Low-Fat Cheese Ravioli


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This homemade recipe is fabulously healthy and delicious.

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  • 3/4 C. part-skim ricotta cheese
  • 1/4 C. grated Parmesan cheese
  • 1/4 C. chopped fresh basil
  • 1 egg
  • 1 garlic clove, pressed
  • Pinch of ground nutmeg
  • 24 pot-sticker or gyoza wrapper
  • Light tomato sauce
  • 2 Tbs. grated Parmesan cheese
  • Additional chopped fresh basil

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Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded

tsp. 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 Tbs. cheese. Garnish with additional basil and serve immediately.

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