Recipes: Spinach Ravioli with Herbed Tomato Sauce

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september 99

Spinach Ravioli with Herbed Tomato Sauce

We try to include vegetarian meals for our readers as many eat protein sparingly. Here is one of our favorite recipes for ravioli which is served in a surprising broth that carries the punch of ginger and chilies. The first pears of the fall make a fitting dessert, but if you can't find ones that you like, substitute apples.

Spinach Ravioli in Herbed Tomato Broth

(Makes 6 servings)

	olive oil cooing spray
2	shallots, minced
1	10-ounce (285 g) box frozen chopped spinach, defrosted
1	cup (236 ml) nonfat ricotta cheese
1	large egg
3	tablespoons (19 g) grated Parmesan cheese
1/4	teaspoon (1.25ml) freshly ground pepper, or to taste
2	tablespoons (30 ml) minced fresh basil
6	dozen wonton wrappers, about 1 pound (450 g)
1	tablespoon (8 g) unbleached flour, approximately
2	cups (472 ml) dry white wine
1	quart (1 l) chicken stock
1	medium-size onion, peeled, sliced, and separated into rings
2	tablespoons (30 ml) minced fresh jalapeño chilies
2	tablespoons (30 ml0 minced fresh ginger
4	quarts (3.75 l) water
1/4	teaspoon (1.25ml) salt, optional
1/2	cup (59 ml) loosely packed fresh basil leaves, shredded
1	small fresh tomato, peeled, seeded, and chopped

Coat a heavy nonstick sauté pan with cooking spray and sauté the shallots until wilted, about 4 minutes. Squeeze as much liquid as possible from the spinach. Add to the sauté pan with the ricotta, yolk of egg, Parmesan cheese, pepper, and minced basil. Remove from heat, stir until well blended.
Place a wonton wrapper on a flat surface, covering the remaining wrappers with a dampened paper towel to prevent drying out. Place 1 rounded teaspoon (5ml) of spinach mixture in the center of the wonton wrapper. Beat egg white with fork. Brush edges of wonton wrapper with egg white. Cover with another wrapper and press edges to seal. Trim edges with a pastry wheel and place finished ravioli on a lightly floured cloth. Repeat until all filling is used.
In a large saucepan, bring wine, stock, onion, chilies, and ginger to a boil. Reduce heat to medium-low; simmer for 5 minutes.
Meanwhile in a large pot, bring water and salt (if using) to a gentle boil. Add raviolis. After they rise to the surface, cook until tender about 1 minute for al dente. Remove with a slotted spoon; drain well.
Stir basil and tomatoes into hot broth. Arrange 6 cooked raviolis on each of 6 heated plates. Ladle hot broth over the raviolis. Serve immediately.

Per serving:	370 calories (8 % calories from fat), 19 g protein, 3 g total fat (1.1 g saturated fat), 53 g carbohydrates, 4 g dietary fiber, 48 mg cholesterol, 264 mg sodium
Diabetic exchanges:	1 very lean meat, 3.5 carbohydrate (3 bread/starch, 1.5 vegetable)

Arugula and Radicchio Salad with Creamy Italian Dressing

(makes 6 servings)

1	small bunch arugula leaves
1	small head radicchio, leaves separated
1	small bibb lettuce washed, spun dry and torn into bit size pieces
dressing:
2	tablespoons (30 ml) olive oil
1/2	cup (118 ml) plain low fat yogurt
1	tablespoon (15 ml) fresh lemon juice
1	garlic clove, minced
1/4	teaspoon (1.25 ml) crushed dried oregano
1/2	teaspoon (2.5 ml) crushed dried basil
1/4	teaspoon (1.25 ml) crushed dried thyme
2	tablespoons ( 30 ml) chopped fresh flat-leaf parsley

Place salad ingredients in large bowl.
Mix together all ingredients for dressing.
Toss salad with dressing. Remainder can be stored in air tight container in refrigerator for up to 2 days.

Per serving:	74 calories (56 % calories from fat), 3 g protein, 5 g total fat (0.7 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 mg cholesterol, 36 mg sodium
Diabetic exchanges:	0.5 carbohydrate (1 vegetable), 1 fat

Ricotta-Stuffed Pears

(makes 6 servings)

3	teaspoons (15 ml) currants
1 1/2	teaspoons (7.5 ml) Marsala or dry sherry
3	large firm ripe Bartlett or Anjou pears, cut in half and cored
	juice of 1 lemon
3	tablespoons (45 ml) part-skim ricotta cheese
3	tablespoons (45 ml) fat-free cream cheese
1/2	teaspoon (2.5 ml) sugar substitute
1	tablespoon (15 g) graham cracker crumbs

Place the currants and Marsala in a cup and set aside.
Cut a thin slice from the bottom of each pear half so that it will sit on a plate. Rub the halves with lemon juice.
In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in wine and currants. Divide the cheese mixture between the pear halves in the hollow of the core. Sprinkle with graham cracker crumbs and serve immediately.

Per serving:	90 calories (8 % calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 20 g carbohydrates, 3 g dietary fiber, 3 mg cholesterol, 53 mg sodium
Diabetic exchanges:	1.5 carbohydrate (1.5 fruit)

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