Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the tomatoes, onion, mushrooms, and garlic in a saucepan. cook over medium heat until the mixture is somewhat dry. set aside to cool. combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. add pepper to taste on a cutting board, lay out a single layer of pot-sticker shells. using a pastry brush, moisten the edges with water. place 1 tablespoon of the spinach mixture onto the center of each shell. cover with a second pot-sticker shell and press the edges together with a fork to seal. repeat with remaining shells. cook the ravioli in boiling water for 3-4 minutes. serve hot with pasta sauce.

Target recipe: preheat oven to 375°f place a non-stick casserole (or oven-proof pan) over medium heat on the hob. heat the olive oil and butter and sweat off the bacon, onion, garlic, carrots, mushrooms and bay leaf for 6-10 minutes until softened. add the rice, stir to combine and then pour in boiling water, at a ratio of two cups of water to each cup of rice (this is called the absorption method) so for 2 cups of rice you'll need 4 cups of water. cover the saucepan and place in oven for 30 minutes or until the rice is al dente. remove from the oven and add the canned chopped tomato and the spinach, folding them into the rice. fold in the peas and broccoli florets and allow to heat through over a gentle heat on the hob for a few minutes.