Vegetable Ravioli
Ingredients * 1 1/2 tomatoes, diced * 1 onion, chopped * 8 whole mushrooms, sliced * 1 tablespoon garlic, minced * 1 cup spinach, chopped * 1/2 cup non/lowfat cottage cheese * 2 tablespoons basil, minced * Freshly ground black pepper * 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. Serve hot with pasta sauce. |
This looks good, but what is a pot sticker shell?
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They're little squares of dough used for potstickers. They usually have them with the wonton wrappers in the supermarket.
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Thanks! I'll look for them now.
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