Thursday, July 22, 2010

Ratatouille Ravioli in Tomato Basil Marinara Sauce

The other week I bought wonton wrappers to make Fresh Corn and Scallion Wontons and it left me with alot of wrappers left over. Wanting to keep things slightly on the lighter side in comparison to fried wontons, I decided to make ravioli. Ratatouille is one of my favorite dishes to make because it involves some of my favorite fresh vegetables and a delicious slow roasted flavor without the long cooking time. Wanting both ratatouille and to use up my wrappers, I came up with this.
In my ratatouille, I use Mirliton. Also known as Chayote squash. You can get it in the specialty grocery produce section and most often at Mexican food stores. If you can't find it go ahead and use yellow squash.

Ratatouille Ravioli with mirliton, eggplant, zucchini, red peppers and purple potatoes served on top of a rich tomato basil sauce and Tofurkey Italian sausage on the side.

2 tbl extra virgin olive oil
1 mirliton, peeled and chopped small
3 small purple potatoes, chopped small
1/2 zucchini, chopped small
1/2 small eggplant, chopped small
1/2 red pepper, chopped small
1/4 white onion, chopped small
3 garlic cloves, minced
2 tsp salt
1 tsp pepper
2 tsp creole seasoning
1 tsp thyme
2 tbl tomato paste
15 oz crushed tomatoes
2 tbl fresh parsley, chopped
wonton wrappers
Tofurkey Italian Sausages

In a large sauce pot, heat oil and add mirliton, potatoes, zucchini, eggplant and red pepper. Cook for 10 minutes or until soft. Add onion and garlic and cook 5 min more. Add salt, pepper, creole seasoning and thyme. Stir. Add tomato paste, stir and cook for 5 minutes to remove the raw tomato flavor. Add crushed tomatoes, partially cover pot and cook for 10 more minutes. Stir in one tablespoon of parsley and garnish the finished plate with the remaining parsley.
Let filling cool, lay one side of the wonton wrapper down and brush with water to act as a glue. Put a small spoonful of filling in the center and top with another wrapper. Seal edges. Bring a large pot of salted water to a boil and add ravioli. Boil for 3 minutes. Drain (be gentle!) and serve immediately.
Brown sausages in a small amount of oil in a saute pan and serve on the side.

Tomato Basil Marinara
1 tbl extra virgin olive oil
1/4 white onion, chopped small
2 tsp organic sugar
1 tbl tomato paste
1 clove garlic, minced
2 tsp salt
1 tsp pepper
3 fresh basil leaves, torn
1- 15oz can crushed tomatoes

In a small stockpot heat oil and add onion, cook until translucent and soft. Add sugar and tomato paste. Cook for a couple minutes. Add garlic, salt and pepper. Saute 2 more minutes. Add basil and crushed tomatoes. Bring to a boil, reduce to a simmer and partially cover and cook for 15 minutes. Puree sauce in a blender until smooth, return to heat and keep warm. Adjust seasonings.

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