• 3 cups tomato sauce
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup (2 ounces) shredded Asiago cheese
• 1/2 cup 1% low-fat cottage cheese
• 1/4 cup 1% low fat milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 (10-ounce) package Frozen chopped spinach, thawed, drained, and squeezed dry
• 36 won ton wrappers
• 1 egg white, lightly beaten

1. Prepare tomato sauce; set aside, and keep warm.
2. Heat oil in a small Skillet over medium-high heat. Add garlic, and saute 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
3. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring two opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg whites.
4. Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with tomato sauce.

Submitted by Edward Delcid - Houston Clay