Spinach Ravioli With Tomato Sauce

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1/2 cup part-skim ricotta cheese

1/3 cup (1 1/3 ounces) grated fresh Romano cheese

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 large egg white, lightly beaten

32 won ton wrappers

1 tablespoon cornstarch

2 teaspoons olive oil

4 garlic cloves, chopped

1 teaspoon sugar

1/4 teaspoon crushed red pepper

2 (14.5-ounce) cans no-salt-added diced tomatoes, drained

1/4 cup chopped fresh basil

1/4 cup (1 ounce) grated fresh Romano cheese

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