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Summer Vegetable Ravioli With Spicy Vinaigrette

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Spicy vegetable vinaigrette

  2. 1 teaspoon 5ml Olive oil

  3. 1/3 cup 48g / 1.7oz Diced peeled eggplant

  4. 1/3 cup 48g / 1.7oz Diced squash

  5. 1/3 cup 48g / 1.7oz Diced zucchini

  6. 1/4 cup 15g / 1/2oz Finely chopped onion

  7. 2 tablespoons 30ml Finely chopped celery

  8. 2 tablespoons 30ml Finely chopped green bell pepper

  9. 3 Garlic - minced

  10. 1/2 cup 31g / 1.1oz Seeded chopped unpeeled tomato

  11. 2 tablespoons 30ml Chopped fresh parsley

  12. 16 Wonton wrappers - (3-1/4 x 3-inch)

  13. 1 Egg white - lightly beaten

  14. 1/4 cup 36g / 1 1/3oz Grated fresh parmesan cheese

  15. Spicy Vegetable Vinaigrette

  16. 3 tablespoons 45ml Water

  17. 2 tablespoons 30ml Extra-virgin olive oil

  18. 1/3 cup 78ml Balsamic vinegar

  19. 2 tablespoons 30ml Finely chopped onion

  20. 2 tablespoons 30ml Finely chopped green onions

  21. 2 tablespoons 30ml Finely chopped squash

  22. 2 tablespoons 30ml Finely chopped zucchini

  23. 2 tablespoons 30ml Finely chopped fresh parsley

  24. 1/4 teaspoon 1 1/3ml Salt

  25. 1/4 teaspoon 1 1/3ml Crushed red pepper

  26. 1/8 teaspoon 0.6ml Black pepper

Instructions Jump to Ingredients ↑

  1. Prepare Spicy Vegetable Vinaigrette, and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

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