Salmon Ravioli with salmon cooked with vegetables and seasonings, then wrapped in wonton skins. Served with ravioli.
4 large tomatoes; diced
1 small zucchini; diced
1/2 cup yellow bell pepper, thinly sliced
1/2 cup button mushrooms, sliced
1 garlic clove, minced
2 tablespoons chopped basil
6 ounces smoked salmon or canned salmon
1 egg white
1/2 cup part-skim ricotta cheese
1/2 cup chopped fresh spinach
20 fresh wonton skins
Reduced fat tomato sauce
Spray a large saucepan with nonstick cooking spray and heat over medium heat until hot. Add tomatoes, zucchini, yellow bell pepper, mushrooms, garlic and basil. Season with salt and pepper. Cook until vegetables are crisp tender and tomatoes begin to give off liquid. Reduce heat, cover and cook over low heat, for 10 minutes, stirring occasionally.
Place salmon in a food processor or blender and pulse blend until smooth. Place salmon in a bowl, and stir in egg white, ricotta cheese and spinach. Season with salt and black pepper. Spoon mixture evenly (about 1 tablespoon) onto the center of each wonton skin. Brush edges with water; fold each wonton skin over, pressing edges together to seal securely.
Cook a few ravioli at a time in boiling water 6 minutes or until tender. Remove ravioli with a slotted spoon and keep warm.
Spoon enough heated sauce to cover bottom of serving bowls. Place five ravioli in each serving bowl and cover with remaining sauce. Sprinkle with scallions or Parmesan cheese and serve immediately.
Recipe makes 4 servings.
Serving size: 5 ravioli and 6 ounces tomato sauce
Calories: 255; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 23mg; Sodium: 631mg; Carbohydrates: 34g; Fiber: 3g; Protein: 18g
Did You Know?
Wonton skins - also known as wonton wraps or wrappers - is basically made with a type of uncooked, wide noodle pasta. Used as a wrap, wonton skins can securely hold a mixture of ingredients. Stuffed skins can be frozen, then prepared by boiling without thawing and without damaging the skin or the contents.
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