Recipe for Summer Vegetable Ravioli with Spicy Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
spicy vegetable vinaigrette
1 tsp olive oil
1/3 cup diced peeled eggplant
1/3 cup diced squash
1/3 cup diced zucchini
1/4 cup finely chopped onion
2 tbl finely chopped celery
2 tbl finely chopped green bell pepper
2 tbl finely chopped green onions
3 x cloves garlic, minced
1/2 cup seeded chopped unpeeled tomato
2 tbl chopped fresh parsley
16 x wonton wrappers, (3-1/4 x 3-inch)
1 x egg white, lightly beaten
1/4 cup grated fresh parmesan cheese
----------------- SPICY VEGETABLE VINAIGRETTE ----------------
3 tbl water
2 tbl extra-virgin olive oil
1/3 cup balsamic vinegar
2 tbl finely chopped onion
2 tbl finely chopped green onions
2 tbl finely chopped squash
2 tbl finely chopped zucchini
2 tbl finely chopped fresh parsley
1/4 tsp salt
1/4 tsp crushed red pepper
Instructions:
Instructions: Prepare Spicy Vegetable Vinaigrette, and set aside.

Heat oil in a nonstick skillet over high heat. Add eggplant and next 7 ingredients; sautee2 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).

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