Vegetable Ravioli

Name: Vegetable Ravioli
Yield: 6 serving(s)
Ingredients: 1 1/2 tomatoes, diced; 1 onion, chopped; 8 whole mushrooms, sliced; 1 tablespoon garlic, minced; 1 cup spinach, chopped; 1/2 cup low fat cottage cheese; 2 tablespoons basil, minced; to taste black pepper, Freshly ground; 48 eggless pot-sticker shells

Submitted by Dancer

Download

Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ tomatoes, diced
1 onion, chopped
8 whole mushrooms, sliced
1 tablespoon garlic, minced
1 cup spinach, chopped
¹⁄₂ cup low fat cottage cheese
2 tablespoons basil, minced
to taste black pepper, Freshly ground
48 eggless pot-sticker shells
undefined

directions

Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
Cook the ravioli in boiling water for 3-4 minutes.
Serve hot with pasta sauce.