Peasant Spinach Ravioli

• 3/4 cup 1% low-fat cottage cheese
• 2 teaspoons dried basil
• 1/4 teaspoon ground nutmeg
• 1 (10-ounce) package chopped spinach, thawed, drained, and squeezed dry
• 1 large egg white, lightly beaten
• 1 garlic clove, minced
• 32 won ton wrappers
• 1 large egg white, lightly beaten
• 1 tablespoon cornstarch
• 4 quarts water
• 1 1/3 cups low-fat marinara sauce
• 2 tablespoons grated fresh Parmesan cheese

1. Combine first 6 ingredients in medium bowl; set aside.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1/2 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
3. Place each wrapper on a baking sheet sprinkled with cornstarch Cover ravioli with a damp towel to keep them from drying.
4. Bring 4 quarts water just to a simmer in a large Dutch oven. Add 8 ravioli; cook 2 minutes, stirring once. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Top ravioli with marinara sauce and Parmesan cheese.

cottage cheese, basil, ground nutmeg, egg white, garlic, wrappers, egg white, cornstarch, water, lowfat marinara sauce, parmesan cheese

Taken from www.myrecipes.com/recipe/peasant-spinach-ravioli (may not work)