Tvp stroganoff over tofu stuffed won ton ravioli

1 Servings

Ingredients

Quantity Ingredient
1 cup Reconstituted TVP or any Dixie Diner's Chicken, or Turkey NOT
1 teaspoon Dixie Diner's Beef NOT broth
1 pack FF Won Ton wraps (some have added fat, you need to examine label)
¾ pack Soy Deli LF Tofu -or-
1 pack Extra Firm LF Mori Nu Tofu
½ Chopped onion
1 Chopped tomato
½ Chopped green pepper
4 tablespoons Creme IT
½ teaspoon Granulated black pepper
⅓ cup Dried peppers (optional)
2 tablespoons Cheese NOT powder (or FF parmesan, or nutritional yeast flakes)

Directions

MAKE STEW: Saut‚ onions, tomato, green pepper, dried pepper, granulated black pepper in a pan. Keep heat fairly low and no pan spray is necessary if you use a non-stick pan. When it is almost done, and the tomatoes are slightly cooked down, add the Creme IT and Cheese NOT. You may need to add some water to keep it reasonably runny. Keep covered. Don't over cook. You can add other vegetables per your choice.

MAKE RAVIOLI: Put won ton on dry area of counter. If it gets wet it sticks together and is hard to separate. Lay out one square for each ravioli on ravioli maker. Ends will overlap. Press down form to make pouches in the ravioli. Process tofu to make it 'cheese like' in a food processor. If you don't have a ravioli maker you can just stuff the tofu into the wraps individually. You will need to moisten the tops to get them to stick closed after you stuff them with tofu. Moisten the tops of the won ton before you apply them over the stuffed ravioli. Roll them with a pastry roller to seal. Cut each one out with a sharp knife. There will be some waste dough, but won tons are inexpensive. You can keep the dough on if you want, and it will shrink anyway.

Cooking ravioli: The first time you make it, there is a tendency to overcook. You can fry the ravioli in a non-stick pan for about two minutes on each side. You will need to spray the pan with Pam lightly if you do this. If you steam the ravioli, you will need to use a bamboo steamer, because it will stick to any other kind, since you didn't brush them with olive oil, like the Italian chefs do. If you boil them, don't leave them in for more than about two minutes each, same with steaming. Pan fried ravioli will be chewy. Some people adore them like that. Steamed or boiled ravioli will tend to stick together in a glutinous mass if you attempt to store them prior to serving, so you should probably try to make them just before serving, or line each layer with wax paper to put them in the fridge for later.

SERVING: Serve stroganoff over about 4 ravioli. A slice or two of WW rye bread goes well to sop up sauce. This is a very 'm**ty' dish. It will fool SAD eaters. The won ton has about 160 mgs sodium/4 slices. You can use your own dough to reduce the sodium, but making ravioli with your own dough is a time consuming process. I wouldn't add any salt to the stew. The Dixie Diner's products will give this a very rich, cheesy taste. If I didn't make this myself, I wouldn't believe it didn't have added fat. I would never eat this in a restaurant, because even if they made it the same way, I wouldn't believe them after tasting it! Prepared purchased ravioli has added fat.

This is also wonderful served over gnocchi, which has no added fat. Don't overcook the gnocchi either. Serves about 4. Posted to fatfree digest V97 #195 by "Michael M. Rosenblatt" <podtrst@...> on Aug 27, 1997

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