SPINACH RAVIOLI
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

In a large saucepan, combine the tomatoes, onion,
mushrooms and garlic. Cook over medium heat until the
liquid from the mushrooms comploetely evaporates abnd the
mixture is somwhat 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.