Vegetarian

Spinach and Sun-Dried Tomato Ravioli is for Dinner.

Spinach and Sun-Dried Tomato Ravioli takes 30 minutes to prepare.

Spinach and Sun-Dried Tomato Ravioli takes 20 minutes to cook.

Spinach and Sun-Dried Tomato Ravioli makes 8 servings.

The ingredients for Spinach and Sun-Dried Tomato Ravioli are:

* Spinach, fresh, 1 package (10 oz), Steamed and chopped.
* Sun Dried Tomatoes, about 1.5 ounces (half a small package), re-hydrated and Julienned
* Ricotta Cheese, part skim milk, 2 cup
* Wonton wrappers (includes egg roll wrappers), 20 wrapper, eggroll (7" square)
* Salt and Pepper to taste.

Here is how you make Spinach and Sun-Dried Tomato Ravioli:

Combine spinach, tomatoes, and ricotta in a bowl. Add Salt and Pepper to taste.Cut eggroll wrappers into quarters.Lay out single layers of wrappers on parchment paper or other non-stick surface. Place a small spoonful of filling into center of each square. Do not overfill.Using either brush or your finger, brush some water onto 2 sides of each wrapper, fold wrapper in half over filling. The water serves as a glue. Be sure there are no openings.Continue filling wrappers till they are all full. You can now either cook the Raviolis or refrigerate/freeze for later. To Cook, place into Boiling water as in any fresh pasta. Serve with pasta sauce or a drizzle of olive oil and Parmesan cheese. (not included in caloric values)Makes approx. 8 - 10 Ravioli Servings.Number of Servings: 8Recipe submitted by SparkPeople user TSCHECTER.

The nutritional information for Spinach and Sun-Dried Tomato Ravioli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 339.7

• Total Fat: 6.4 g
• Cholesterol: 26.3 mg
• Sodium: 675.1 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 2.9 g
• Protein: 16.6 g

The dietary needs meet for Spinach and Sun-Dried Tomato Ravioli is Vegetarian