6 hours ago
Tuesday, February 10, 2009
Vegetable Love and Spicy Love!
I'm excited to present my entry for the Vegetable Love recipe contest at FatFree Vegan Kitchen blog. Click on the link to view the rules. Thanks to Susan for inspiring me to create something! I love her blog, please visit it!
When I think of Valentine's Day, I think of special meals. When I think of special meals, I think of wine! I am featuring mushrooms, spinach and tomatoes. Below is my creation!
Spicy Red Wine Love Sauce with Savory White Wine Ravioli
For the Ravioli Filling
1 1/2 cups vegetable broth
3/4 cups bulger wheat
1/4 dry white wine
1 small onion, chopped
2 garlic cloves
1 cup chopped baby bella mushrooms
1/2 teas. thyme
1/2 teas. rubbed sage
1/4 teas. marjoram
1/4 teas. fennel seeds (I left mine uncrushed)
Salt and pepper to taste
1 cup chopped spinach
one package vegan wanton wrappers
For the Sauce:
3 cups of pureed tomatoed (or one large can)
2/3 cup of red wine (I used Sangiovese)
6 cloves of garlic, crushed
1/4 teas. crushed red pepper
1 teaspoon dried basil
1/2 teas. salt
As you start: Bring the vegetable broth to a boil and add the bulger wheat. Cook for about five minutes, turn off the heat and let sit until needed.
Sauce: Saute garlic and crushed red pepper in a little bit of water for about a minute. Add the red wine and simmer for about five minutes. Add the tomatoes, basil and salt and simmer, covered, for about 20 minutes.
Ravioli Filling: Saute the onions and the garlic in a little bit of the wine until the onions are translucent. Add the mushroom, the rest of the wine, and the seasonings (except salt and pepper) and simmer until the wine is reduced in half. Then add the bulger and continue cooking. Salt and Pepper to taste and add spinach, cook until just wilted. Remove from the heat.
Building the Ravioli: On a floured surface, place one wonton wrapper and place 1 tablespoon of the ravioli filling on top. Wet the edges of the ravioli and place another wonton on top, pressing the filling to remove any air and sealing the ravioli.
When all the ravioli are constructed, bring a pot of water to boil and add the ravioli, cooking for 4 minutes. I found it worked best to use a slotted spoon to remove the ravioli from the water, and I placed the cooked ravioli on a cooling rack to let some of the excess water to drain. Serve with some sauce and a glass of the wine that was leftover!
Thanks to Kat for coming over to taste test!