ME-Dawn

3/4 cup part-skim ricotta cheese
1 ounce (about 1/4 cup) grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
Pinch of ground nutmeg
24 pot-sticker or gyoza wrapper
Light Tomato Sauce
2 tablespoons grated Parmesan cheese
Additional chopped fresh basil

Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded teaspoon of filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, making sure all filling remains inside.. Seal edges by pinching. Move ravioli to baking sheet. Continue with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; refrigerate.) Add salt to large pot of water. Bring to boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are tender, stirring gently. Using large slotted spoon, place ravioli into bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.

Serves 4.
Per serving: calories, 270; fat, 8 g; sodium, 444 mg; cholesterol, 75 mg