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
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.
MAKES 6 SERVINGS. Serving size: 1-1/2 cups
Calories 115 Fat 1 g Sodium 140 mg Fiber 5 g.