Light Summer Wonton Ravioli
15 vegan wonton wrappers FILLING:
1 medium bell pepper, diced finely
1 roasted red pepper, diced finely
1 1/2 cups spinach, chopped finely
1 teaspoon garlic
1/2 teaspoon red pepper flakes
Juice of 1/2 lemon
1 tablespoon vegan butter SAUCE:
1 1/2 cups of your favorite vegan tomato pasta sauce
1/2 tomato, diced into chunks
1. In a skillet, melt vegan butter and saute all of the ingredients, EXCEPT spinach, over medium-high heat until green bell pepper is tender. Once tender, lower heat to medium-low and add spinach until spinach wilts. Turn off heat.
2. Put filling in wontons according to the wonton's package directions (probably about 1 teaspoon of filling in center then fold and seal with warm water around edges.) Next, place wontons in boiling water for about 2 minutes (I only cooked 5 at a time.) Set wonton ravioli on plate to dry.
3. Heat tomato sauce and fresh tomato chunks over low heat until evenly warmed.
4. To serve, put 5 wonton ravioli on a plate, spoon as much tomato sauce as you want on top! Eat it!
Source of recipe: I came up with this recipe