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| INGREDIENTS |
| 4 |
large tomatoes, diced |
| 1 |
small zucchini; quartered and sliced |
| ½ cup |
yellow bell pepper; thinly sliced |
| ½ cup |
button mushrooms, sliced |
| 1 |
large garlic clove, minced |
| 2 tbsp. |
chopped basil |
| ¼ tsp. |
salt |
| ¼ tsp. |
freshly ground black pepper |
| 6 oz. |
smoked salmon or canned |
| 1 |
egg white |
| ½ cup |
ricotta cheese made from part skim milk |
| ½ cup |
chopped fresh spinach |
| ⅛ tsp. |
salt (optional) |
| ⅛ tsp. |
pepper |
| 20 |
fresh wonton wrappers |
| |
scallions for garnish |
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|
| RECIPE |
- Coat a large sauce pan with cooking spray.
- Add tomatoes, zucchini, yellow pepper, mushrooms, garlic, basil, ¼ teaspoon salt, and pepper.
- Let come to a boil, reduce heat. Cover and simmer stirring occasionally until veggies become soft.
- While sauce is cooking, puree the salmon in a food processor or blender.
- Place in medium bowl and add ricotta cheese, egg white, spinach, and ⅛ teaspoon salt and pepper.
- Lay out wonton wrappers on wax paper.
- Place 1 tablespoon salmon mixture in center of each wrapper.
- Brush edges of wonton wrappers with water (use finger tips).
- Fold over and seal (the water will act like glue), set aside.
- In large pot, bring water to a boil.
- Cook wontons in batches, about 6 minutes or until tender.
- Remove wontons with slotted spoon. Serve with sauce and chopped scallions if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
5 ravioli
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
256 |
|
| Total Fat |
6 g |
|
| Sodium |
732 mg |
|
| Total Carbohydrates |
32 g |
|
| Fiber |
2 g |
|
| Protein |
18 g |
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