Pan-Fried Hummus Ravioli with Red Pepper Coulis

• Vegan

• Produce

  • 4 Red bell peppers, medium

• Condiments

  • 1/4 cup Hummus

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 Salt
  • 1 Zaatar spice

• Oils & Vinegars

  • 1 tbsp Balsamic or red wine vinegar
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 12 Wonton wrappers

• Liquids

  • 1/4 cup Water

Found on godairyfree.org

Ingredients

• 12 wonton wrappers
• ¼ cup hummus (such as Sabra Classic or Spinach & Artichoke), divided
• ¼ cup water
• 2 tablespoons olive oil
• Zaatar spice, to taste
• Salt, to taste
• 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

Directions

• 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 Zaatar 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.