Spinach ravioli
Spinach ravioli recipe in the vegetarian category
Recipe ingredients:
- 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
Recipe method:
- In a large saucepan, combine the tomatoes, onion, mushrooms and garlic.
- Cook over medium heat until the liquid from the mushrooms completely evaporates abnd 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.
Tags: spinach, ravioli, recipe, vegetarian, recipes, cooking