tom foolery

i made something yummy yesterday...my camera batteries weren't charged or i would have taken pictures.

anyway, i created a spinach, artichoke, feta ravioli. now before you get too intimidated by the idea of making your own ravioli, let me assure you it is super easy, and you can stuff them with whatever you want...so many possibilities!i used wonton wrappers, mine came from whole foods, but you can get them at kroger (i think it is even the same brand, nasoya). Anyway, at Kroger I'm pretty sure they are in the produce section, at the big sparkly nes Morgantown Kroger, they are in the case beside the vegetarian meat products and the POM juice...kind of in the middle on the bottom row. (see people, I cater to my blog followers by providing specifics)

My stuffings of choice were frozen spinach, frozen artichoke hearts (they were starting to get a little icey so i let them thaw out somewhat...i'm sure canned would also work, so would fresh spinach). then I added a healthy handful of fat free feta cheese (in the fancy cheese case at bridgeport kroger, or the case with the hummus at morgantown kroger - and btw i never pay 4 dollars for it). then, for some extra protein, i scooped in a big honking scoop of silken tofu, you could use ricotta, cottage cheese, whatever you wanted but i will be you $100 dollars you will never know there is tofu in it. i didn't have any fresh garlic so i shook in some garlic herb mrs dash type stuff, and a good sized squirt of sriracha, which besides green tabasco is my condiment of choice, if you are unfamiliar with the wonders of sriracha, go easy because it is pretty spicy. anyway, so all that good stuff goes into the food processor (i got a magic bullet type thing at jcpenney on black friday so that's what i used and i am in love with it by the way) give it a good puree.get your water boiling...sprinkling in some kosher salt if you like, or table salt if that's how you roll.

take your wonton wrappers and on a very dry surface, lay them out one at a time, and dip your fingers in a little bowl of water and wet the edges so the wrappers will stick together. put a little spoon of filling in the middle, put a dry wrapper on top and push the edges together, i don't have a pastry wheel *cough* hint hint *cough* so i just used a fork and pressed along the edges for extra security.

this made sizeable raviolis so next time i think i might cut the wrappers in half before i start out. slip 3 or 4 in your pot of boiling water, give them a little gentle stir so they don't stick to the bottom and in 2 or 3 minutes when they float to the top, scoop them out with a slotted spoon and put them on your serving platter, which you might want to spray with a little olive oil cooking spray.

since we keep things pretty light, i just dumped half a jar of healthy choice pasta sauce that was in the fridge, into a sauce pan with a few tablespoons of fat free cream cheese, a little more tofu (makes it look creamy - so deceptive i know) some more garlic herb salt free stuff, and more sriracha. i let all that blend together for 10 or 20 minutes on low heat (this was going on while i was making the raviolis) then i poured it over the pasta and voilà!!

susan over at fat free vegan (linked on my sidebar btw), has some delicious sounding porcini wonton ravioli; and she also has a picture of what these little yummy bits should look like: