Serving Size : 6
Ingredients for Spinach Ravioli:
1 cup tomatoes — peeled, seeded,diced
1 small onion — oven roasted
1 cup mushrooms — minced
2 teaspoons garlic — minced
1/2 pound spinach leaves — blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu — mashed
2 tablespoons fresh basil — minced
freshly ground black pepper
salt — to taste
48 eggless pot sticker skins
Directions for Spinach Ravioli:
In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms comploetely evaporates abnd 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.SHARE With Your Friends: Also SEE: