Summer Vegetable Ravioli With Spicy Vinaigrette

Recipe Ingredients

		Spicy vegetable vinaigrette
1 teaspoon	5ml	Olive oil
1/3 cup	48g / 1.7oz	Diced peeled eggplant
1/3 cup	48g / 1.7oz	Diced squash
1/3 cup	48g / 1.7oz	Diced zucchini
1/4 cup	15g / 0.5oz	Finely chopped onion
2 tablespoons	30ml	Finely chopped celery
2 tablespoons	30ml	Finely chopped green bell pepper
2 tablespoons	30ml	Finely chopped green onions
3		Garlic - minced
1/2 cup	31g / 1.1oz	Seeded chopped unpeeled tomato
2 tablespoons	30ml	Chopped fresh parsley
16		Wonton wrappers - (3-1/4 x 3-inch)
1		Egg white - lightly beaten
1/4 cup	36g / 1.3oz	Grated fresh parmesan cheese
		Spicy Vegetable Vinaigrette
3 tablespoons	45ml	Water
2 tablespoons	30ml	Extra-virgin olive oil
1/3 cup	78ml	Balsamic vinegar
2 tablespoons	30ml	Finely chopped onion
2 tablespoons	30ml	Finely chopped green onions
2 tablespoons	30ml	Finely chopped squash
2 tablespoons	30ml	Finely chopped zucchini
2 tablespoons	30ml	Finely chopped fresh parsley
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper
1/8 teaspoon	0.6ml	Black pepper

Recipe Instructions

Prepare Spicy Vegetable Vinaigrette, and set aside.

Heat oil in a nonstick skillet over high heat. Add eggplant and next 7 ingredients; sautee2 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).

Source:
Cooking Light, Sept 1994, page 80

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.