Spinach Ravioli

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (small)
1 cup	62g / 2.2oz	Diced peeled seeded tomatoes
1 cup	146g / 5.1oz	Finely-chopped mushrooms
2 teaspoons	10ml	Minced garlic
1/2 lb	227g / 8oz	Spinach leaves - blanched, chopped
1/2 cup	73g / 2.6oz	Nonfat cottage cheese
2 tablespoons	30ml	Chopped fresh basil
50		Eggless wonton or pot sticker skins

Recipe Instructions

In large nonstick saucepan over medium heat, combine onion with 1 tablespoon water. Cover and cook until softened, about 3 minutes. Add tomatoes, mushrooms and garlic. Cook, stirring often, until liquid from mushrooms completely evaporates and mixture is somewhat dry. Be careful not to burn. Set aside to cool.

In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper.

On cutting board, lay out single layer of won ton skins. Using pastry brush, moisten edges with water. Place 1 heaping tablespoon filling in bottom third of skin, 1/4 inch from bottom edge. Fold top down so ends meet. Trim sides to measure 2 1/2 inches long. Press with fork to seal.

Bring large pot of lightly salted water to a boil. Working in batches, add ravioli and cook until tender, about 3 minutes. Serve hot with your favorite sauce.

This recipe yields 8 servings.

Per Serving: 380 Cal; 17g Prot; 1g Total Fat (0 Sat. Fat); 77g Carb.; 21mg Chol; 907mg Sod.; 4g Fiber.

Source:
Vegetarian Times, January 2001

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