1 1/2 cups nonfat ricotta cheese
1/2 cup grated nonfat Parmesan cheese
2 teaspoons Italian seasoning
1/2 cup egg substitute
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
64 wonton wrappers
3 cups nonfat tomato pasta sauce
3/4 cup nonfat sour cream
1/3 cup chopped fresh basil
Combine ricotta cheese and Parmesan cheese in medium bowl; mix well.
Stir in Italian seasoning, egg substitute, garlic powder, pepper and nutmeg. Mix until ingredients are completely blended.
Lay 32 wonton wrappers on flat surface. Spoon 1 to 1 1/2 tablespoons cheese mixture onto center of each wrapper.
Brush edge of wrapper lightly with water and top with remaining wrappers. Press edges to seal.
Bring 3 quarts water to a boil over high heat; drop ravioli into boiling water and cook 4 to 5 minutes.
Remove ravioli with slotted spoon and place in shallow dish sprayed with cooking spray.
Pour pasta sauce into medium saucepan; bring to a boil over medium-high heat.
Reduce heat to low; gradually stir in sour cream, stirring constantly until mixture is blended. Add fresh basil and heat 2 to 3 minutes; do not boil.
Pour sauce over cooked ravioli and serve.
Ravioli can be prepared and frozen in plastic freezer bags for 3 to 4 weeks. Cook frozen ravioli in boiling water and top with sauce when ready to serve. For best results, do not freeze ravioli with sauce.