Pan-Fried Hummus Ravioli with Red Pepper Coulis
Prep time
Cook time
Total time
Serves: 4 (3-piece) appetizer portions
Red pepper coulis:
  • 4 medium red bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. To make the ravioli, place the wontons wrappers in a single layer on a large baking sheet lined with parchment paper and fill a small bowl with water.
  2. Drop 1 teaspoon of hummus in the center of each wrapper square. Wet your finger in the water and trace half the edge of a wrapper square. Fold in half and seal, pressing both sides firmly together.
  3. Heat the olive oil in a non-stick skillet over medium-high heat. Add the wonton raviolis and saute on both sides until crisp. Remove them to a wire wrack or paper towels to cool.
  4. Sprinkle both sides of the wonton raviolis with Za'atar spice and sea salt, to taste, on both sides.
  5. To make the red pepper coulis, roast the whole peppers over an open flame or under a broiler, turning occasionally, until blackened all over.
  6. Transfer the peppers to a paper bag and close, letting the peppers steam briefly to loosen the skins.
  7. Peel the peppers and discard the skins, seeds and cores. Chop and add to a food processor or blender with the olive oil and vinegar. Season to taste with salt and pepper.
  8. Serve the hummus ravioli with the red pepper coulis for dipping.
Recipe by Go Dairy Free at