White Bean & Spinach Ravioli

I like to add a little Italian 3 cheese blend to give the filling a little more depth.

Recipe adapted from The Eat-Clean Diet for Family & Kids

1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce

Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.

1 serving is 4 ravioli with 1/4 c. sauce.

Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg