Spinach Raviolone with Roasted Cherry Tomatoes

Spinach Raviolone with Roasted Cherry Tomatoes Ingredients

2 pt Cherry tomatoes	; well-drained
6 Shallots	15 oz Nonfat ricotta cheese
3/4 c Fresh oregano leaves;	2 tb Grated Parmesan cheese
1 tb Balsamic vinegar; (to 2	3 lg Egg whites
Salt & freshly ground pepper	1/4 ts Nutmeg
1 ts Olive oil	Salt & freshly ground pepper
1 Onion; minced	6 Fresh lasagne sheets; (9x6"
1 Clove garlic; minced	6 lg Egg yolks
10 oz Frozen spinach; thawed&

Instructions for Spinach Raviolone with Roasted Cherry Tomatoes

Preheat oven to 400 F. combine whole cherry tomatoes, shallots, and oregano in a baking dish. Bake for 25 to 30 minute until tomatoes are lightly scorched. Mash slightly and stir in vinegar, salt, and pepper. Set aside. Heat oil in a nonstick skillet over medium-low heat. Add onion and garlic and saute, stirring often, until onion in translucent. Increase heat to medium-high heat and add spinach. Cook, stirring constantly, for one minute. Set aside to cool. To cooled spinach mixture, add ricotta, Parmesan, two egg whites, nutmeg, salt and pepper. Stir to mix well. Set a large pot of salted water to a rolling oil. Cut each lasagne sheet in half to make 12 rectangles, about 4 1/2 x 6-inches. Whisk remaining egg white with a fork and brush onto pasta sheets, taking care to coat edges evenly. Mound a scant 1/2 cup of filling onto six of the rectangles. With a spoon, make a well in the middle of each mound and place one egg yolk into each well. Place remaining pasta rectangles on top, pressing edges firmly together. Finally, press edges of each ravioloni firmly with tines of a fork to seal. Cooking 2 to 3 at a time, s as not to crowd, carefully drop ravioloni into boiling water. Cook for 5 to 8 minutes (depending on thickness of the pasta and desired doneness of the egg yolk). Gently turn once or twice during cooking. With a large slotted spatula, lift out ravioloni. Drain briefly and transfer to individual plates. Nap with tomatoes and serve immediately. By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Egg	Garlic	Ground Pepper
Nutmeg	Olive Oil	Onion	Oregano
Parmesan	Ricotta	Shallot	Spinach
Tomato

Vegetables Cheese Parmes Olive oil Onion Oregano Parmesan Garlic Shallot Spinach Balsamic Vinegar Tomato Tomatoes

for flavor and categorization

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