Title: Spinach ravioli
 Categories: Asian, Pasta, Vegetables, Tofu
      Yield: 6 Servings
 
      1 c  Tomatoes; peeled, seeded,
           -diced
      1 sm Onion; oven roasted
      1 c  Mushrooms; minced
      2 ts Garlic; minced
    1/2 lb Spinach leaves; blanched
           -chopped
    1/4 c  Nonfat cottage cheese
    3/4 c  Tofu; mashed
      2 tb Fresh basil; minced
        x  Freshly ground black pepper
        x  Salt; to taste
     48 ea Eggless pot sticker skins
 
  In 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.