INGREDIENTS

INSTRUCTIONS

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, 1997

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