| Spinach Ravioli
1 small onion, chopped
1 cup of diced peeled seeded tomatoes
1 cup of finely-chopped mushrooms
2 teaspoons of minced garlic
1 pound of spinach leaves, blanched, chopped
1 cup of nonfat cottage cheese
2 tablespoons of chopped fresh basil
50 egg-less wonton or pot sticker skins |
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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.
Comments: If wonton or pot sticker skins are not available, sheets of fresh pasta are a good substitute.
Formatted for MC7 08-16-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 20 Calories; trace Fat (3.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable. Recipe By: Vegetarian Times, January 2001
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