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Spinach & Tomato Ravioli

Posted on Aug 24, 2016 by in Pizza, Pasta and Noodles | 0 comments

Spinach & Tomato Ravioli


1 cup tomatoes — peeled, seeded,diced
1 small onion — oven roasted
1 cup mushrooms — minced
2 teaspoons garlic — minced
1/2 pound spinach leaves — blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu — mashed
2 Tablespoons fresh basil — minced
Ground black pepper
salt — to taste
48 eggless ravioli dumplings


Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook. Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste. Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin. Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.

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