Name: Summer Vegetable Ravioli with Spicy Vinaigrette
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy	Dutch	Pasta	4	Servings

INGREDIENTS

		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

INSTRUCTIONS

           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
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.
Recipe by: Cooking Light, Sept 1994, page 80
Posted to MC-Recipe Digest V1 #454 by [email protected] on Jan 28, 1997.

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