• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Summer Vegetable Ravioli with Spicy Vinaigrette

  • Recipe Submitted by on

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
  • 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


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.

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