Side Pannel
Summer Vegetable Ravioli with Spicy Vinaigrette
Summer Vegetable Ravioli with Spicy Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- Spicy Vegetable Vinaigrette
- 1 ts Olive oil
- 1/3 c Diced peeled eggplant
- 1/3 c Diced squash
- 1/3 c Diced zucchini
- 1/4 c Finely chopped onion
- 2 tb Finely chopped celery
- 2 tb Finely chopped green bell
- -pepper
- 2 tb Finely chopped green onions
- 3 Cloves garlic, minced
- 1/2 c Seeded chopped unpeeled
- -tomato
- 2 tb Chopped fresh parsley
- 16 Wonton wrappers, (3-1/4 x
- -3-inch)
- 1 Egg white, lightly beaten
- 1/4 c Grated fresh Parmesan cheese
- SPICY VEGETABLE VINAIGRETTE:
- 3 tb Water
- 2 tb Extra-virgin olive oil
- 1/3 c Balsamic vinegar
- 2 tb Finely chopped onion
- 2 tb Finely chopped green onions
- 2 tb Finely chopped squash
- 2 tb Finely chopped zucchini
- 2 tb Finely chopped fresh parsley
- 1/4 ts Salt
- 1/4 ts Crushed red pepper
- 1/8 ts Black pepper
Directions
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
1/4 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: 1/4 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.
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
1/4 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: 1/4 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.
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