Friday, August 3, 2007

Spinach & Tomato Ravioli

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
Ground black pepper
salt -- to taste
48 eggless ravioli dumplings

Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook. Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste. Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin. Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.

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