If wonton or pot sticker skins are not available, sheets of fresh pasta are a good substitute.
- 1 small onion, chopped
- 1 cup peeled, seeded and diced tomatoes
- 1 cup finely chopped mushrooms
- 2 tsp. garlic, minced
- 1⁄2 lb. spinach leaves, blanched and chopped
- 1⁄2 cup nonfat cottage cheese
- 2 Tbs. chopped fresh basil
- 50 eggless wonton or pot sticker skins
- In large nonstick saucepan over medium heat, combine onion with 1 tablespoon water. Cover and cook until softened, about 3 minutes. Add tomatoes, mushrooms and garlic. Cook, stirring often, until liquid from mushrooms completely evaporates and mixture is somewhat dry. Be careful not to burn. Set aside to cool.
- In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper.
- On cutting board, lay out single layer of won ton skins. Using pastry brush, moisten edges with water. Place 1 heaping tablespoon filling in bottom third of skin, 1⁄4 inch from bottom edge. Fold top down so ends meet. Trim sides to measure 2 1⁄2 inches long. Press with fork to seal.
- Bring large pot of lightly salted water to a boil. Working in batches, add ravioli and cook until tender, about 3 minutes. Serve hot with your favorite sauce.
- Serving Size: Serves 8
- Calories: 380
- Carbohydrate Content: 77 g
- Cholesterol Content: 21 mg
- Fat Content: 1 g
- Fiber Content: 4 g
- Protein Content: 17 g
- Sodium Content: 907 mg