If wonton or pot sticker skins are not available, sheets of fresh pasta are a good substitute.
1 small onion, chopped
1 cup peeled, seeded and diced tomatoes
1 cup finely chopped mushrooms
2 tsp. garlic, minced
½ lb. spinach leaves, blanched and chopped
½ cup nonfat cottage cheese
2 Tbs. chopped fresh basil
50 eggless wonton or pot sticker skins
- In large nonstick saucepan over medium heat, combine onion with 1 tablespoon water. Cover and cook until softened, about 3 minutes. Add tomatoes, mushrooms and garlic. Cook, stirring often, until liquid from mushrooms completely evaporates and mixture is somewhat dry. Be careful not to burn. Set aside to cool.
- In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper.
- On cutting board, lay out single layer of won ton skins. Using pastry brush, moisten edges with water. Place 1 heaping tablespoon filling in bottom third of skin, 1⁄4 inch from bottom edge. Fold top down so ends meet. Trim sides to measure 2 1⁄2 inches long. Press with fork to seal.
- Bring large pot of lightly salted water to a boil. Working in batches, add ravioli and cook until tender, about 3 minutes. Serve hot with your favorite sauce.