Russian ravioli

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
4 cups Shredded cabbage; firmly packed
½ small Onion; thinly sliced
1 cup Cooked brown rice; or barley
2 ounces Crumbled feta cheese
⅓ cup Fresh dill weed; minced
24 \N Wonton skin; (s)
1 \N Egg white
1 cup Plain nonfat yogurt

Hearty and filling yet lowfat.

1. Melt oil n heavy large skillet over medium heat. Add cabbage and onion and saute until tinged with brown, about 12 minutes. Transfer cabbage mixture to medium bowl. Mix in rice, feta cheese and 3 tablespoons dill.

Season to taste with salt and pepper.

2. Lay 1 wonton wrapper on work surface. Brush entire surface of wrapper with egg white. Press 1 generous tablespoon filling in center of wrapper.

Fold over dough, pressing opposite corners together to form triangle. Seal edges, pressing out air around filling. Repeat process with remaining wonton wrappers, egg white and filling.

3. Boil ravioli in large pot of boiling salted water until dough is tender, about 8 minutes. Drain. Transfer ravioli to large bowl. Toss with ½ cup yogurt. Garnish with remaining dill and serve, passing remaining yogurt separately.

Serves 4 EACH: 199 cals, 23% from fat, (7g total fat), 45g carbs, (2g fiber), 8 protein. Analysis estimated by MasterCook.

Recipe by: Bon Appetit Light and Easy Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 02, 1999, converted by MM_Buster v2.0l.

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