3 Cheese Ravioli with Cherry Tomatoes

LaurenH2010

I thought I would share this, as it is absolutely delicious. The other night when I made it at a friends house, I got asked if I owned a restaurant! Enjoy :bigsmile:

3-Cheese Ravioli with Cherry Tomatoes
from “Cook This, Not That”

Ingredients:
1 cup fat free ricotta
½ cup shredded smoked mozzarella (if you can't find find smoked, regular will do)
2 Tbsp grated Parmesan, plus more for garnish
48 wonton wrappers
2 egg whites, lightly beaten
2 Tbsp olive oil
2 pints cherry tomatoes (a combination of red and yellow works especially well)
2 cloves garlic, thinly sliced (I used more)
1 cup fresh basil leaves, torn plus more for garnish
Salt and pepper to taste

How to make:
1. Bring a large pot of water to a boil over high heat. Mix the three cheeses together. Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center, being careful not to over stuff. Paint the edges of the wrappers with egg whites, then top with another wonton wrapper. Press firmly around the edges to secure the filling inside the ravioli. Repeat to create 24 ravioli.
2. Heat the oil in a large skillet or saute pan over medium heat. Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored on the outside and about to burst. Use a fork to lightly crush a few tomatoes to give this a more sauce like quality. Add the basil and remove from the heat.
3. Salt the boiling water and turn down the heat to medium so that it's gently boiling. Carefully drop in the ravioli and cook for 3 minutes, then drain. Divide the ravioli among 4 warm plates or bowls, then top each with the tomatoes. Top with grated or shaved Parmesan and more fresh basil.

510 calories, 16 g fat (6g saturated) 790 mg sodium