Summer Vegetable Ravioli With Spicy Vinaigrette
| 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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Nutrition (calculated from recipe ingredients)
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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