Spinach & Tomato Ravioli

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 cottage cheese
3/4  cup tofu -- mashed
2 Tablespoons fresh basil -- minced
Ground black pepper
sea 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.