Cheese & Herb Ravioli with Tomato Sauce

Process ricotta, Romano & egg yolk until smooth. Add garlic, herbs, salt & pepper & process until well-combined. Set aside. Brush each wrapper with egg white. Place a dollop of cheese mixture in the center of 12 wrappers. Top with remaining wrappers, egg white on the inside. With a 2- to 3-inch cookie cutter, stamp out ravioli into rounds. With a slightly smaller glass, press down on each ravioli to form an edge. Bring a suacepan of water to a boil & drop ravioli in a few at a time. Cook about 3 minutes or until filling is firm & dough cooks thru. Serve with warm tomato sauce. Serves 4. 221 cal, 8g fat, 94mg chol, 281mg sod