Vegetable Ravioli - cooking recipe

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
Preparation
    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.

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