WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE SERVES 5
TOFU AND SPINACH STUFFED SHELLS
Wonton wrappers found in the refrigerated section of the supermarket make these homemade ravioli a cinch. 1 1 1
Tbs. olive oil small shallot, minced (2 Tbs.) 4-oz pkg. “gourmet blend” mushrooms (shiitakes, oyster mushrooms, and baby bellas), diced 2 Tbs. white wine 1 tsp. fresh thyme leaves 20 square wonton wrappers ¼ lb. (1 stick) unsalted butter 4 fresh sage leaves, plus more for garnish 2 Tbs. grated Parmesan cheese
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheeselike tang. 16 12 ¼ 1 2 2 2 5 1 2 2
oz. jumbo pasta shells cloves garlic, peeled and thinly sliced cup olive oil 16-oz. pkg. firm tofu, drained, rinsed, and patted dry Tbs. apple cider vinegar tsp. lemon juice tsp. white miso paste oz. baby spinach leaves (6 cups) 24-oz. jar prepared pasta sauce Tbs. chopped Kalamata olives, optional Tbs. chopped green olives, optional
1 Preheat oven to 375°F. 2 Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving. PER 3 STUFFED SHELLS 343 CAL; 13 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 42 G CARB; 0 MG CHOL; 562 MG SOD; 5 G FIBER; 11 G SUGARS SPECIAL RECIPE SECTION
Heat oil in skillet over medium heat. Add shallot, and sauté 2 minutes. Add mushrooms, and cook 7 to 10 minutes, or until softened. Add wine and thyme, and cook 2 minutes, or until all liquid has evaporated. Season with salt and pepper, if desired. Cool.
Cut 1 wonton wrapper in half, to form 2 rectangles. Brush edges of wonton half with water, and place 1 tsp. mushroom mixture on one side. Fold wonton wrapper in half to make square ravioli, pressing on edges to seal. Place on baking sheet. Repeat with remaining wonton wrappers and filling.
Melt butter in large skillet over low heat. Add sage leaves, and cook 8 to 10 minutes, or until fatty solids in butter sink to bottom of saucepan and turn nutty brown.
4 Meanwhile, cook ravioli in large pot of boiling salted water 2 minutes, or until they float to top. Transfer to skillet with slotted spoon, and toss to coat with brown butter sauce. Season with salt and pepper, if desired, and sprinkle with cheese. PER SERVING (8 RAVIOLI) 298 CAL; 5 G PROT; 25 G TOTAL FAT (13 G SAT FAT); 21 G CARB; 53 MG CHOL; 336 MG SOD; <1 G FIBER; <1 G SUGARS