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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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. Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
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. Cook the ravioli in boiling water for 3-4 minutes.
5. Serve hot with pasta sauce.
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