Summer Vegetable Ravioli With Spicy Vinaigrette

We stand at the crossroads between fear of others and fear of God. The road leading to the fear of man may be expressed in terms of favoritism, wanting others to think well of you, fearing exposure by them, or being overwhelmed by their perceived physical power. When these fears are not combated with the fear of the Lord, the consequences can be devastating. But when God is given his rightful place in our lives, old bonds can be shattered.

Edward Welch

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

INGREDIENTS

		Spicy Vegetable Vinaigrette
1	t	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	T	Finely chopped celery
2	T	Finely chopped green bell
		pepper
2	T	Finely chopped green onions
3		Cloves garlic, minced
1/2	c	Seeded chopped unpeeled
		tomato
2	T	Chopped fresh parsley
16		Wonton wrappers, 3-1/4 x
		3-inch
1		Egg white, lightly beaten
1/4	c	Grated fresh Parmesan cheese
		SPICY VEGETABLE VINAIGRETTE:
3	T	Water
2	T	Extra-virgin olive oil
1/3	c	Balsamic vinegar
2	T	Finely chopped onion
2	T	Finely chopped green onions
2	T	Finely chopped squash
2	T	Finely chopped zucchini
2	T	Finely chopped fresh parsley
1/4	t	Salt
1/4	t	Crushed red pepper
1/8	t	Black pepper

INSTRUCTIONS

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 igor@digex.net on Jan 28, 1997.

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“If you’re too open minded, your brains will fall out”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1205 Calories From Fat: 81 Total Fat: 9g Cholesterol: 40.1mg Sodium: 2467.9mg Potassium: 621.2mg Carbohydrates: 232.2g Fiber: 8.6g Sugar: 6.1g Protein: 42.4g