Ornish/Spinach Ravioli

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Spinach Ravioli

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<RcpE name= " Spinach Ravioli " author= " Eat More, Weigh Less by Dean Ornish " >

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* Exported from MasterCook *

 

Spinach Ravioli

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup tomatoes -- peeled, seeded, and

1 small onion -- oven roasted and cho

1 cup minced mushrooms

2 teaspoons minced garlic

1/2 pound spinach leaves -- blanched and chopped

1/2 cup nonfat cottage cheese

2 tablespoons minced fresh basil

freshly ground black pepper

salt

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 somewhat dry. Be careful not to burn it. Set aside to cool.

 

In a large bowl, combine the tomato mixture, spinach, cottage cheese, and basil.

Season to taste with pepper and salt.

 

On a cutting board, lay out a single layer of pot-sticker suns. 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

pot-sticker skin is al dente. Serve hot.

 

Serving size = 6 ravioli 107 calories 0.9 gram fat 0.6 milligram cholesterol

140.3 milligrams sodium without added salt

 

Source:

" Jean-Marc Fullsack "

Copyrigh

t:

" 1993 by Dean Ornish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 33 Calories (kcal); trace Total Fat; (5% calories from fat); 4g

Protein; 5g Carbohydrate; 1mg Cholesterol; 75mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The pot-sticker skins make this very easy to prepare. Look for them in

the Asian foods department of your local supermarket

or in a Chinese food market. Try these with the Tomato and Roasted Bell Pepper

Sauce, the sauce from the Pasta with Tomato, Basil,

and Garlic Sauce, or almost any sauce you choose. They would also be delicious

with the Tomato Consommé ladled over them. Prepare

and refrigerate the ravioli on a parchment-lined cookie sheet in single layers

up to 6 hours ahead of time.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " tomatoes " unit= " cup " qty= " 1 " >

<IPrp>

peeled, seeded, and diced

</IPrp>

</IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

oven roasted and chopped

</IPrp>

</IngR>

<IngR name= " minced mushrooms " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " minced garlic " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " spinach leaves " unit= " pound " qty= " 1/2 " >

<IPrp>

blanched and chopped

</IPrp>

</IngR>

<IngR name= " nonfat cottage cheese " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " minced fresh basil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " salt " ></IngR>

<IngR name= " eggless pot-sticker skins " qty= " 48 " ></IngR>

<DirS>

<DirT>

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 somewhat dry. Be careful not to burn

it. Set aside to cool.

</DirT>

<DirT>

In a large bowl, combine the tomato mixture, spinach, cottage cheese, and basil.

Season to taste with pepper and salt.

</DirT>

<DirT>

On a cutting board, lay out a single layer of pot-sticker suns. 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.

</DirT>

<DirT>

Cook the ravioli in boiling water or vegetable stock for 3 minutes or until the

pot-sticker skin is al dente. Serve hot.

</DirT>

<DirT>

Serving size = 6 ravioli 107 calories 0.9 gram fat 0.6 milligram cholesterol

140.3 milligrams sodium without added salt

</DirT>

</DirS>

<Srce>

Jean-Marc Fullsack

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

The pot-sticker skins make this very easy to prepare. Look for them in the Asian

foods department of your local supermarket or in a

Chinese food market. Try these with the Tomato and Roasted Bell Pepper Sauce,

the sauce from the Pasta with Tomato, Basil, and

Garlic Sauce, or almost any sauce you choose. They would also be delicious with

the Tomato Consommé ladled over them. Prepare and

refrigerate the ravioli on a parchment-lined cookie sheet in single layers up to

6 hours ahead of time.

& #013; & #010; & #013; & #010;Formatted using MC Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>