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Vegetable Ravioli Recipe


Makes: 6 servings

Ingredients:

  • 1 1/2 tomatoes, diced
  • 1 onion, chopped
  • 8 whole mushrooms, sliced
  • 1 tablespoon garlic, minced
  • 1 cup spinach, chopped
  • 1/2 cup non/lowfat cottage cheese
  • 2 tablespoons basil, minced
  • Freshly ground black pepper
  • 48 eggless pot-sticker shells


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.


Nutritional Information:

  • Serving size: 1 1/2 cups
  • Calories: 115
  • Fat: 1 g
  • Cholesterol: 0.5 mg
  • Protein: 6 g
  • Fiber: 5 g
  • Sodium: 140 mg


Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian




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