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Chef with red wine glass


Makes 4 servings

• 1 Italian turkey sausage, casing removed and crumbled (about 1/3-1/2 cup)
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/3 cup fat-free ricotta cheese
• 1 cup (4 ounces) grated Cabot 75% or 50% Reduced Fat Sharp Cheddar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small garlic clove, minced
• 32 wonton wrappers
• 2 cups marinara sauce

Cook sausage in small skillet over medium heat for 3 to 5 minutes or until browned. Combine sausage, spinach, ricotta, 1/2 cup of cheddar, salt, pepper and garlic, mixing well.

2. Working with 2 wonton wrappers at a time (cover remaining wrappers with damp towel to keep from drying out if needed), spoon about 1 tablespoon of spinach filling onto center of one wrapper. Moisten edges of both wrappers with water; place second wrapper over filling. Pinch 4 edges together or use back of fork to seal. Repeat with remaining wrappers and filling.

3. Working in batches, gently lower wonton ravioli into lightly boiling water. Cook for 2 minutes or until tender; drain well.

4. Warm marinara sauce in microwave until hot; spoon evenly over ravioli and top with remaining cheese.

Nutrition Analysis
Calories 361 , Total Fat 8g , Saturated Fat 3g , Sodium 1251mg , Carbohydrates 51g , Dietary Fiber 4g , Protein 22g , Calcium 430mg 
*Nutrition Facts includes the use of 75% Reduced Fat cheddar.

Recipe & photo courtesy of Cabot Creamery Cooperative


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