Side Pannel
Spinach Ravioli
Spinach Ravioli
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or
until the potsticker skin is al dente. Serve hot.
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
seal.
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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