2 large bunches spinach, stemmed
2 Tbsp. white miso
1 Tbsp. lemon juice
2 Tbsp. mirin or sherry
1 lb. firm tofu, drained
2 Tbsp. olive oil
4 cloves garlic, minced
1 Tbsp. chopped fresh rosemary
70 won ton wrappers
2 3/4 C. tomato sauce, hot
Wash spinach, shake excess water from leaves, cook in large covered pot over medium heat, stirring frequently, 8 min or until wilted. Transfer to colander, cool, squeeze out excess liquid. Chop finely and set aside.
Combine miso, lemon juice and mirin in small bowl. Add tofu and mash with fork to form small curds.
Warm oil and garlic in large skillet over medium heat about 1 min. Add tofu mixture and 1/2 tsp salt and cook until almost dry, about 5 min. Add spinach and cook until dry, about 1 min. Stir in rosemary, salt and pepper. Transfer to bowl and cool to room temperature.
Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.
Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.
To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with warm sauce. Repeat with remaining ravioli.