lentil raviloli AKA super-yum wads

Note to vegans: Wonton wrappers without some kind of egg derivative or whey are EXTREMELY difficult to find. If you are lucky enough to have a fairly thorough Asian market near you, that's probably your best bet. My co-op did not have much to offer, despite their ordinarily thorough veganishness. So use whatever vegan pasta you can dredge up.

Filling:
2/3 c lentils
half a medium onion, diced
a couple cloves of garlic, minced
1 or 2 tbsp minced ginger root
cumin, curry powder and coriander to taste
small splash of oil
diced spinach

Sauce:
1 14oz can diced tomatoes
1/4 c rice vinegar
1/2 c brown sugar
2 tbsps minced ginger (I used more)
cinnamon stick

Saute onions, garlic and ginger. Throw in the spices until things start to get fragrant. Add the lentils with enough water to cover. If you want some spice, add hot sauce or cayenne here. Cook until the lentils are soft but still hold their shape. Add the spinach until just wilted. Remove lentil mass from heat and let cool a bit. Some heat is fine, but it shouldn't be hot.

Dissolve the sugar in the vinegar on medium-low heat. Add the tomatoes and cinnamon stick and simmer until you can smell the cinnamon. Remove the cinnamon stick and keep the sauce warm. Adding a few dried cranberries is pretty tasty, too.

Spoon a heaping teaspoon of the filling into a wonton wrapper, leaving a half inch of clearance on all sides. Seal the wonton, using a little water as glue. Boil the ravioli-wontons for about four minutes. Top with sauce and serve. Makes four modest portions. Goes well with beet salad.

ETA: Ginger in the sauce. Toss it in with the tomatoes. Trust me.