Spinach Ravioli

1. 1

   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.

2. 2

   In large bowl, combine tomato mixture, spinach, cottage cheese and basil. Season to taste with salt and pepper.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.