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.

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