Summer vegetable ravioli with spicy vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Spicy Vegetable Vinaigrette | ||
| 1 | teaspoon | Olive oil |
| ⅓ | cup | Diced peeled eggplant |
| ⅓ | cup | Diced squash |
| ⅓ | cup | Diced zucchini |
| ¼ | cup | Finely chopped onion |
| 2 | tablespoons | Finely chopped celery |
| 2 | tablespoons | Finely chopped green bell pepper |
| 2 | tablespoons | Finely chopped green onions |
| 3 | Cloves garlic, minced | |
| ½ | cup | Seeded chopped unpeeled tomato |
| 2 | tablespoons | Chopped fresh parsley |
| 16 | Wonton wrappers, (3-1/4 x 3-inch) | |
| 1 | Egg white, lightly beaten | |
| ¼ | cup | Grated fresh Parmesan cheese |
| 3 | tablespoons | Water |
| 2 | tablespoons | Extra-virgin olive oil |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Finely chopped green onions |
| 2 | tablespoons | Finely chopped squash |
| 2 | tablespoons | Finely chopped zucchini |
| 2 | tablespoons | Finely chopped fresh parsley |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Black pepper |
Directions
SPICY VEGETABLE VINAIGRETTE: Prepare Spicy Vegetable Vinaigrette, and set aside.
Heat oil in a nonstick skillet over high heat. Add eggplant and next 7 ingredients; saute 2 minutes. Combine eggplant mixture, tomato, and parsley in a bowl; stir well, and set aside.
To make ravioli, work with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), and brush 8 wrappers with egg white. Spoon about 2 tablespoons vegetable mixture into center of each wrapper, and top each with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press edges together with a fork to seal.
Fill a large Dutch oven with water, and bring to a boil over medium-high heat. Add 4 ravioli (cover the remaining ravioli with a damp towel to keep them from drying out), and cook 5 minutes, turning them carefully in the water halfway through cooking time.
Remove ravioli with a slotted spoon, and set aside; repeat procedure with remaining ravioli. Place 2 ravioli in each of 4 shallow bowls, and top with ¼ cup Spicy Vegetable Vinaigrette. Yield: 4 appetizers.
SPICY VEGETABLE VINAIGRETTE: Combine all ingredients in a small bowl: stir well. Let stand at room temperature at least 1 hour. Yield: 1 cup (serving size: ¼ cup).
Per serving: 216 Calories; 10g Fat (41% calories from fat); 7g Protein; 25g Carbohydrate; 7mg Cholesterol; 433mg Sodium Serving Ideas : Sprinkle each serving with 1 tablespoon Parmesan cheese.
Recipe by: Cooking Light, Sept 1994, page 80 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.