Spinach Beef Ravioli

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Sorry I sent spaghetti 2x, no excuse . . .except it IS early. . .

 

 

* Exported from MasterCook *

 

Spinach Beef Ravioli

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups TVP -- ground beef style

1 3/4 cups vegetable stock -- beef style

1 bunch fresh spinach -- or 10 oz frozen

2 tablespoons olive oil

1 medium onion -- chopped coarsely

4 cloves garlic -- minced

1 1/2 teaspoons sea salt

1 teaspoon pepper

1 tablespoon dried oregano

4 tablespoons water

2 tablespoons unbleached white flour

2 quarts water

1 package ravioli or wonton skins

 

Combine TVP and stock in a pot, bring to boil and let sit for 10 minutes.

 

Steam the spinach; drain and chop.

 

In a large skillet, heat olive oil. Add onion and garlic; saute until

transparent and lightly browned, about 3 minutes. Add salt, pepper, and TVP and

saute for 3 minutes.

 

In food processor or blender, combine chopped spinach with TVP mixture. Blend

but do not puree.

 

Mix 4 tablespoons of water with flour to form a paste that will serve as " glue. "

 

In a large pot, bring 2 quarts of water to boil.

 

Take out ravioli squares one by one. Lay flat on work space and spoon a bit of

filling in each center. Brush some flour glue around the edges. Top with

another square and press; make sure you squeeze out the air from each pocket.

Repeat for remaining ravioli squares.

 

Place in boiling water. Cook for about 2 minutes or until they rise and the

dough becomes transparent. Remove gently with slotted spoon.

 

Serve topped with Basic Tomato Sauce.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 152 Calories; 9g Fat (49.6% calories from

fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1439mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

NOTES : The filling for this recipe can be prepared and refrigerated up to 2

days in advance.

Any leftover wonton wrappers can be made into crackers by baking at 400F for 3

minutes.

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