Ingredients:

1 cup tomatoes – peeled, seeded,diced
1 small onion – oven roasted
1 cup mushrooms – minced
2 teaspoons garlic – minced
1/2Â pound spinach leaves – blanched, chopped
1/4Â cup nonfat cottage cheese
3/4Â cup tofu – mashed
2 Tablespoons fresh basil – minced
Ground black pepper
salt – to taste
48 eggless ravioli dumplings

Instructions:

Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook.Â

Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste.Â

Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin.Â

Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.Â

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