Categories: Healthy

Ingredients

• 1 cup ricotta
• 1/2 cup shredded smoked mozzarella
• 2 tbsp grated Parmesan
• 48 wonton wrappers
• 2 egg whites, lightly beaten
• 2 tbsp olive oil
• 2 pints cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1 cup fresh basil leaves, torn
• salt and black pepper to taste

Directions

1. Bring a large pot of water to a boil over high heat. Mix the three cheese 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 overstuff. 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 over medium heat. Cook the tomatoes and garlic for 5-7 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 saucelike 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, then top each with the tomatoes. Top with grated or shaved Parmesan and more fresh basil.

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