Spinach Ravioli

Title:
Spinach Ravioli

Yield:
6 Servings

Categories:
Asian,
Pasta,
Vegetables,
Tofu




Ingredients:





     1 c  Tomatoes; peeled, seeded,


          -diced


     1 sm Onion; oven roasted


     1 c  Mushrooms; minced


     2 ts Garlic; minced


   1/2 lb Spinach leaves; blanched


          -chopped


   1/4 c  Nonfat cottage cheese


   3/4 c  Tofu; mashed


     2 tb Fresh basil; minced


       x  Freshly ground black pepper


       x  Salt; to taste


    48    Eggless pot sticker skins






 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


 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on


 Oct 21, 1997