Vegetable Ravioli

9 ingredients
5 steps

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

Directions

  1. 1
    Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
  2. 2
    Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
  3. 3
    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.
  4. 4
    Cook the ravioli in boiling water for 3-4 minutes.
  5. 5
    Serve hot with pasta sauce.

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