Herbed Ricotta Ravioli With Tomato Salsa - cooking recipe

Ingredients

1 lb spinach, trimmed
1/3 cup low fat ricotta cheese
1 None egg white
1 tbsp finely chopped fresh basil
2 tsp finely chopped fresh mint
1 tsp finely chopped fresh rosemary
24 None wonton wrappers
4 None plum tomatoes, finely chopped
1/4 cup loosely packed fresh small basil leaves
1 tbsp white balsamic vinegar
1/2 tsp olive oil

Preparation

Boil, steam or microwave spinach until wilted. Rinse under cold water; drain. When cool enough to handle, squeeze excess liquid from spinach; finely chop spinach.
Combine ricotta, egg white, herbs and spinach in a bowl. Divide spinach mixture among half the wonton wrappers; brush around edge with a little water. Top with remaining wrappers, press around edges firmly to seal.
Place 4 ravioli in a large parchment paper-lined bamboo steamer; cook over large saucepan of simmering water for 5 mins, or until cooked through. Cover to keep warm. Repeat with remaining ravioli.
Meanwhile, for the tomato salsa, combine remaining ingredients in medium bowl. Serve ravioli topped with tomato salsa.