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    You are at:Home»Dairy-Free Recipes»Appetizers»Pan-Fried Hummus Ravioli with Red Pepper Coulis

    Pan-Fried Hummus Ravioli with Red Pepper Coulis

    3
    By Alisa Fleming on December 27, 2014 Appetizers, Dairy-Free Recipes

    Don’t you love flavorful appetizers that dazzle without all of the work? These hummus ravioli use wonton wrappers for their shells and hummus for the filling to simplify an otherwise complicated finger food. A roasted red pepper dip and a sprinkle of Za’atar (a ground spice blend of toasted sesame seeds, salt, sumac and herbs) add that extra-special touch.

    Pan-Fried Hummus Ravioli with Red Pepper Coulis Recipe (dairy-free)

    This hummus ravioli recipe was shared with us by Sabra, along with some quick ideas for easy celebration appetizers:

    Pickles and olives – Few appetizers are as easy to prepare as a simple relish tray. Use a divided serving platter and mix and match flavors for a snack that is as pleasing to the eye as it is the palate. The same ingredients can help transform a ho-hum sandwich into something special.

    Hummus – Set out a dish of hummus (or perhaps a few in different flavors!) and pita wedges or crackers for an instant treat. Or use hummus in simple recipes for quick, tasty finger foods, like the hummus ravioli below.

    Salsa – Served simply with chips or crackers, or blended with other ingredients for a more elaborate dish, salsa is a staple for entertaining. Serve it simply with chips or use it as a topper for vegetable appetizers.

    Pan-Fried Hummus Ravioli with Red Pepper Coulis Recipe (dairy-free)

    Special Diet Notes & Options: Pan-Fried Hummus Ravioli

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. Just use caution when selecting your hummus. Some do contain dairy and/or soy.

    Vegan, egg-free, and gluten-free hummus ravioli are a little trickier. Most wonton wrappers contain both egg and gluten, but there are egg-free versions available, and you can use a homemade gluten-free wonton wrapper recipe, like the one in The Gluten-Free Asian Kitchen.

    Pan-Fried Hummus Ravioli with Red Pepper Coulis
     
    Print
    Prep time
    20 mins
    Cook time
    20 mins
    Total time
    40 mins
     
    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
    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.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Michelle @ The Complete Savorist on January 7, 2015 9:01 pm

      These look utterly delicious. I would love to have several, right now.

      Reply
    2. Caroline on January 5, 2015 10:35 am

      We have a sesame seed allergy in this household, but I think we could reach this culinary divine moment without tahini! YUM!!!!

      Reply
    3. Alisha on January 4, 2015 11:12 am

      Looks delicious. I will try this soon.

      Reply

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