Posted on: Wednesday, July 14, 2004
 |
Rav-e-oli calls for ready-made wrappers, healthful filling
By Carol Devenot
Some of the most memorable family gatherings were when my aunties would come to our house to prepare dinners for parties. Often, the main dish was spaghetti.
So what do you do when you have a ton of marinara sauce left over from the spaghetti dinner? You and your family can make ravioli or "rav-e-oli." It's fun to make because it's like wrapping presents.
Inside is a healthy and delicious filling made from spinach, mushrooms, tofu and seasonings. Instead of making your own pasta, place the filling in the ready-made mandoo wrappers. (Won-ton wraps could be used in a pinch — no pun intended.) Invest in an inexpensive folding potsticker press because it is fast and easy to use. Any kitchen store would have them.
Lay the mandoo wrapper over the press, drop a little bit of filling in the center, fold and press and presto! — pretty, and so 'ono! Freeze the rav-e-oli and use them in a homemade chicken broth, similar to an Italian version of won-ton mein.
• • • RAV-E-OLI
Chop the mushrooms into 1/4-inch pieces and set aside. Drain and dice the tofu into 1/4-inch cubes and set aside.
In a large frying pan or wok, sauté the garlic and onion in olive oil until transparent. Add mushrooms and spinach and cook on high for approximately 5 minutes. Add tofu and cook for 2 to 3 minutes on medium-low heat. Set aside to cool.
Place 1 tablespoon of filling in the middle of a ready-made mandoo or won-ton wrapper. Moisten the edges, fold the wrapper in half over the filling, and seal the edges, crimping with your fingers.
A faster method, if you have a potsticker press, is to put a wrapper in the press, add the filling, moisten the edges with water, and fold the press to seal the edges.
Cook rav-e-oli in a large pot of boiling water for 3 minutes. Drain and serve with homemade marinara sauce or any choice of bottled spaghetti sauce thinned out with a little water.
Makes 50 rav-e-oli; serves 10.
• Per serving: 150 calories, 7 grams protein, 1 gram fat, 3 grams carbohydrates, 2 grams dietary fiber, 321 milligrams sodium.
• Next column: July 28, sweet and sour tofu.
Want a local recipe lightened up? Write: Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a kama'aina teacher, recipe consultant and author.
