Pan-Fried Hummus Ravioli with Red Pepper Coulis
Prep time
Cook time
Total time
Author: Colombe Jacobsen
Serves: 4 (3-piece) appetizer portions
Ingredients
Ravioli:
- 12 wonton wrappers
- ¼ cup hummus (such as Sabra Classic or Spinach & Artichoke), divided
- ¼ cup water
- 2 tablespoons olive oil
- Za'atar spice, to taste
- Salt, to taste
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
Instructions
- 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.
- 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.
- 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.
- Sprinkle both sides of the wonton raviolis with Za'atar spice and sea salt, to taste, on both sides.
- To make the red pepper coulis, roast the whole peppers over an open flame or under a broiler, turning occasionally, until blackened all over.
- Transfer the peppers to a paper bag and close, letting the peppers steam briefly to loosen the skins.
- 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.
- Serve the hummus ravioli with the red pepper coulis for dipping.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hummus-ravioli-red-pepper-coulis