Spinach ravioli recipe

Recipe for spinach ravioli in our easy vegetarian recipes collection.

Recipe ingredients

• 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
• Freshly ground black pepper
• Salt to taste
• 48 eggless pot sticker skins

How to make spinach ravioli

• In a large saucepan, combine the tomatoes, onion, mushrooms and garlic.
• Cook over medium heat until the liquid from the mushrooms completely evaporates abnd 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.

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