• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spinach Ravioli

  • Recipe Submitted by on

Category: Pasta, Asian, Vegetables

 Ingredients List

  • 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

Cook the ravioli in boiling water or vegetable stock for 3 minutes, or
until the potsticker skin is al dente. Serve hot.

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