Home | Veggie Table - Show #8

Veggie Table - Show #8

Spinach Ravioli

• 1 cup (250 mL) -- Peeled, seeded tomatoes
• 1 -- Small oven roasted onion
• 1 cup (250 mL) -- Minced mushrooms
• ½ cup (125 mL) -- Green onions, diced
• 2 tsp (10 mL) -- Minced garlic
• 1 lb (500 g) -- Spinach leaves, blanched
• ¼ cup (50 mL) -- Non-fat cottage cheese
• ¾ cup (175 mL) -- Tofu, mashed
• 2 tbsp (25 mL) -- Fresh basil leaves, minced
• 48 -- Potstickers (wonton skins)
• 1 -- Bottle of soya sauce for dipping
• To taste... -- Salt and fresh pepper

In a large saucepan. Combine tomatoes, onions, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms evaporates and the mixture is somewhat dry -- be careful not to burn. Set aside to cool.

On a cutting board, lay out a single layer of pot sticker skins. Using a pastry brush of your fingertips, moisten the edges with water. Place 1 tbsp of spinach mixture in the centre of each skin, cover with second pot sticker skin and press the edges together with tines of a fork to seal.

Cook ravioli in boiling water or vegetable stock for three minutes or until skin is al dente. Serve hot with soy sauce and diced green onions.