| 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 igor@digex.net on Jan 28, 1997.
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