Spinach Ravioli

[Guest guest]

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

 

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, 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.

 

this recipe was given to me a while ago and my friends love it, i

serve it with french bread and a crisp with salad.