Try this Spinach Ravioli recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, combine the tomatoes, onion, mushrooms and garlic .. Cook over medium heat until the liquid from the mushrooms completely evaporates and the mixture is somwhat dry. Be careful not to burn it. Set aside to cool. In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt. On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal. Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot. Recipe By : Jean-Marc Fullsack Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct 21, 1997
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 29 | ||
Calories from Fat: 4 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 153.1mg | 5 % | |
Potassium 36.2mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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