Monday, June 21, 2010

Ravioli, Panzanella

Dinner 6/21



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.

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