We utilized our stash of wonton wrappers much like last month's version, only using a single round wrapper. They were filled with a tofu ricotta (tofu, nutritional yeast, salt, pepper, parsley) and wilted arugula. They only take a few minutes to cook in the water and are then added to a pan with melted earth balance to coat. Then, they were inhaled. ;)
The panzanella was a way to use the lovely bread left over from Liz's bread run the other day. Toasted bread cubes, cherry tomatoes, basil and a simple red wine vinaigrette tossed together just before eating was a nice crunchy salad counterpart to the silky ravioli.