Meatless Monday Recipe: Dairy-Free Spinach Ravioli
2 large bunches fresh spinach (about 1 1/2 pounds), stemmed
2 teaspoons white miso
1 tablespoon lemon juice
2 tablespoons mirin or sherry
1 pound firm tofu, drained
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced
1 tablespoon chopped fresh rosemary
Ground black pepper
70 won ton wrappers
Per serving (10 ravioli without sauce): 316 calories, 11 g protein, 6 g fat, 1 g saturated fat, 59 g carbohydrates, 5 g fiber, 206 mg sodium, 6% calcium.
1. Wash spinach thoroughly, using several changes of water. Shake excess water from leaves (do not dry thoroughly) and place in large pot. Cover and cook over medium heat, stirring frequently to push uncooked leaves to bottom of pot, until wilted, about 8 minutes. Transfer spinach to colander, cool slightly, and squeeze out excess liquid. Chop fine and set aside. (You should have about 1 1/2 cups.)
2. Combine miso, lemon juice, and mirin in small bowl. Add tofu and mash liquid into tofu with fork to form small curds.
3. Warm oil with garlic in large skillet over medium heat just until garlic begins to color, about 1 minute. Add tofu mixture and 1/2 teaspoon salt and cook until filling is almost dry, about 5 minutes. Add spinach and cook, stirring constantly, until mixture is dry, about 1 minute. Stir in rosemary and add salt and pepper to taste. Transfer filling to bowl and cool to room temperature.
4. Line large baking sheet with parchment or wax paper. Have a small bowl of water, a pastry brush, and a fork handy.
5. Place wrapper on work surface and brush 1/2 inch around edges with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with tines of fork. Place ravioli on prepared baking sheet. Repeat until filling is gone. (Ravioli can be covered with plastic and refrigerated for up to 2 days.)
6. To cook: Bring 4 quads of salted water to a boil in large, wide pot (like a Dutch oven). Lower to a simmer (do not let water boil again) and add half of ravioli (pasta should not be crowded). Cook until wrappers look translucent around edges, about 3 minutes. Use slotted spoon to remove ravioli from pot and shake off excess water. Transfer ravioli to individual serving bowls and top each serving with favorite tomato sauce. Repeat process, cooking remaining ravioli. Serve immediately.