Spinach Ravioli
By: Anonymous
Published: Saturday, February 13, 2010 - 8:14pm

Ingredients




1 small onion chopped
1 cup diced peeled seeded tomatoes
1 cup finely-chopped mushrooms
2 teaspoons minced garlic
pound spinach leaves blanched, chopped
cup nonfat cottage cheese
2 tablespoons chopped fresh basil
50 eggless wonton or pot sticker skins

Preparation

1 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. 2 In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper. 3 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. 4 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. 5 This recipe yields 8 servings. 6 Comments: If wonton or pot sticker skins are not available, sheets of fresh pasta are a good substitute.