Spinach ravioli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tomatoes; peeled, seeded, diced |
| 1 | small | Onion; oven roasted |
| 1 | cup | Mushrooms; minced |
| 2 | teaspoons | Garlic; minced |
| ½ | pounds | Spinach leaves; blanched chopped |
| ¼ | cup | Nonfat cottage cheese |
| ¾ | cup | Tofu; mashed |
| 2 | tablespoons | Fresh basil; minced |
| x | Freshly ground black pepper | |
| x | Salt; to taste | |
| 48 | eaches | Eggless pot sticker skins |
Directions
In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms completely evaporates and the mixture is somwhat dry. Be careful not to burn it. Set aside to cool.
In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt.
On a cutting board, lay out a single layer of pot-sticker skins.
Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot.
Recipe By : Jean-Marc Fullsack