Vegetable Ravioli

Makes:
6 servings

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:

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

Nutritional Information:

• Serving size: 1 1/2 cups
• Calories: 115
• Fat: 1 g
• Cholesterol: 0.5 mg
• Protein: 6 g
• Carbs: 21 g
• Fiber: 5 g
• Sodium: 140 mg