Vegetable Ravioli

• Ready In: 0 mins
• Serves: 6

Ingredients

• 1 1⁄2 tomatoes, diced
• 1  onion, chopped
• 8  whole mushrooms, sliced
• 1  tablespoon garlic, minced
• 1  cup spinach, chopped
• 1⁄2 cup low fat cottage cheese
• 2  tablespoons basil, minced
•  black pepper, Freshly ground
• 48  eggless pot-sticker shells

Directions

1. Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
2. Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
3. 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.
4. Cook the ravioli in boiling water for 3-4 minutes.
5. Serve hot with pasta sauce.