1 1/4 cup skim ricotta cheese
1 1/2 finely chopped, sautéed summer squash
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons minced fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon Italian seasoning
1 package won ton wrappers
3 cups marinara sauce, warmed
1. In a large bowl, combine all ingredients except won ton wrappers and sauce. Place 16 won ton wrappers on the counter and place a heaping tablespoon squash mixture on the center of each wrapper, leaving the edges free. Brush the edges with water and top with a won ton wrapper, pressing the edges together with your fingers. Use the tines of a fork and press around edges to seal the ravioli.
2. Carefully place ravioli in a large pot of salted boiling water. Reduce heat to medium and simmer for 5 minutes or until ravioli are puffed. Use a slotted spoon to remove and transfer to two serving plates. Top with sauce and extra Parmesan and minced parsley.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!