Spinach Ravioli
Serves : 6
Prep Time : 45 mins
48 egg-free pot sticker skins
1 cup tomatoes — peeled, seeded and 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
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 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.
Can't wait to try this.. I have a hard time with cooking since my husband is a Vegitarian, and I am not.. But this recipe souds great!
I am so glad that Tom posted this, as it is very hard to get good veg/vegan recipes!
this is not going to be hard to make or very expensive, and will be a crowd pleaser, as well as just for a nice sit down for me and my 2 teens:)
thanks soo much Chef Tom , keep em coming!
Love the recipe and can't wait to try it (vegetarian), but what are 'pot sticker skins'. Never heard of these in England.