Ingredients:

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

Instructions:

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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Healthy Recipe: Spinach & Tomato Ravioli