Guest guest Posted August 16, 2007 Report Share Posted August 16, 2007 Spinach Ravioli 1 small onion, chopped 1 cup diced peeled seeded tomatoes 1 cup finely chopped mushrooms 2 teaspoons minced garlic 1/2 pound spinach leaves, blanched, chopped 1/2 cup nonfat cottage cheese or mashed tofu 2 tablespoons chopped fresh basil 50 eggless wonton or pot sticker skins In large nonstick saucepan over medium heat, combine onion with 1 tablespoon water. Cover and cook until softened, about 3 minutes. Add tomatoes, mushrooms and garlic. Cook, stirring often, until liquid from mushrooms completely evaporates and mixture is somewhat dry. Be careful not to burn. Set aside to cool. In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper. On cutting board, lay out single layer of won ton skins. Using pastry brush, moisten edges with water. Place 1 heaping tablespoon filling in bottom third of skin, 1/4 inch from bottom edge. Fold top down so ends meet. Trim sides to measure 2 1/2 inches long. Press with fork to seal. Bring large pot of lightly salted water to a boil. Working in batches, add ravioli and cook until tender, about 3 minutes. Serve hot with your favorite sauce. Yields 8 servings. ______________________________\ ____ Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. http://answers./dir/?link=list & sid=396545469 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.