INGREDIENTS

INSTRUCTIONS

1997    
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@isomedia.com> on Aug 27,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 810.7mg
Potassium: 1270.8mg
Carbohydrates: 35.3g
Fiber: 10.3g
Sugar: 17.9g
Protein: 9.5g