"Four cheese" anything in the food world doesn't just mean four different types of cheese; it usually signifies quadruple the quantity, too. Here, in this ravioli recipe, you get the depth and nuance of creamy ricotta, smoky mozzarella, and salty, sharp Parmesan, plus a sauce that would make anything taste great for just 510 calories.

Nutrition: 510 calories, 16 g fat (6 g saturated), 790 mg sodium

Serves 4

You'll Need

1 cup part-skim ricotta
1⁄2 cup shredded smoked mozzarella (if you can't find smoked, regular mozzarella will do)
2 Tbsp grated Parmesan, plus more for garnish
48 wonton wrappers
2 egg whites, lightly beaten
2 Tbsp olive oil
2 pints cherry tomatoes (a combination of red and yellow works especially well)
2 cloves garlic, thinly sliced
1 cup fresh basil leaves, torn, plus more for garnish
Salt and black pepper to taste

How to Make It

Bring a large pot of water to a boil over high heat.
Mix the three cheeses together.
Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center, being careful not to overstuff.
Paint the edges of the wrappers with egg whites, then top with another wonton wrapper.
Press firmly around the edges to secure the filling inside the ravioli.
Repeat to create 24 ravioli.
Heat the oil in a large skillet or sauté pan over medium heat.
Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored on the outside and about to burst.
Use a fork to lightly crush a few tomatoes to give this a more sauce-like quality. Add the basil and remove from the heat.
Salt the boiling water and turn down the heat to medium so that it's gently boiling.
Carefully drop in the ravioli and cook for 3 minutes, then drain.
Divide the ravioli among 4 warm plates or bowls, then top each with the tomatoes.
Top with grated or shaved Parmesan and more fresh basil.

Eat This Tip

Once you've mastered the art of ravioli-making, the possibilities for stuffing and saucing are endless. Here are some other excellent combinations we love.