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Zucchini Ravioli With Caramelized Union And Roasted Tomato Sauce

Fat.Freedom's picture
Zucchini Ravioli With Caramelized Union And Roasted Tomato Sauce is an amazingly delicious side dish which cannot just escape your guest's attention in any party. Serve this recipe to them, I bet everyone will praise for your creativity.
Ingredients
  All purpose flour 2 Cup (32 tbs) (Plus A Little Extra For Flouring During Preparation)
  All purpose flour 1⁄2 Cup (8 tbs) (For Flouring During Preparation)
  Fat-free liquid egg substitute 1 Cup (16 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs) (Yellow Variety)
  Water 1⁄4 Cup (4 tbs)
  Minced garlic 1 Teaspoon (About 1 Large Clove)
  Zucchini 1 Large, peeled, diced (2 Cups)
  Dried oregano 1⁄4 Teaspoon
  Freshly ground black pepper 1 Pinch
  Salt 1⁄4 Teaspoon
  Bread crumbs 1⁄2 Cup (8 tbs) (Homemade)
  Fat-free liquid egg substitute 1 Tablespoon
  Tomatoes 1 Pound (2 Large Sized)
  Thinly sliced onion/2 small onion 2 Cup (32 tbs) (White Variety, About 1 Large)
  Freshly squeezed orange juice 11 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Dried thyme 1⁄8 Teaspoon
  Fat-free liquid egg substitute 2 Tablespoon
  Water 1 Teaspoon
Directions

To make the dough, put the flour into the bowl of a food processor.
Turn the machine on and slowly pour the egg substitute through the feed tube.
Process until all the liquid has been absorbed, forming a ball of dough.
Remove the dough and knead for 1 minute.
Enclose in plastic wrap and set aside.
For the filling, combine the chopped onion and the water in a nonstick frying pan.
Cook for 8 minutes over the lowest possible heat.
Add the garlic and cook for about 2 minutes, stirring constantly, until almost all the water is absorbed.
Add the zucchini and cook, stirring, for 1 minute more.
Stir in the oregano, pepper, and salt.
Cover and cook for about 20 minutes, until the zucchini is very soft.
Remove from the heat, scrape the mixture into the bowl of a food processor or blender, and puree to a very soft consistency.
Transfer to a mixing bowl.
Mix in the bread crumbs and egg substitute, blending well.
Cover and refrigerate until ready to use.
Preheat the oven to 400 degrees.
To make the sauce, place the tomatoes in a shallow baking dish lined with aluminum foil.
Put them in the oven and roast for 50 minutes.
Meanwhile, preheat a nonstick frying pan over medium heat.
Add the sliced onion and cook for about 8 minutes, stirring constantly, until the onion becomes dry and begins to stick to the pan.
Stir in 1 tablespoon of the orange juice and cook for 5 minutes.
Add another tablespoon of orange juice, stir, and cook for an additional 5 minutes.
Stir in a third tablespoon of orange juice and cook for about 2 minutes more, stirring constantly, until the liquid is totally absorbed and the onion is golden.
Remove from the heat and transfer to a food processor or blender.
When the tomatoes are done and cool enough to handle, cut out the cores and add the tomatoes to the onion in the food processor or blender.
Puree until smooth.
Return the puree to the frying pan.
Cook for 10 to 12 minutes over medium heat, stirring occasionally, until the mixture is thick and dry.
Remove from the heat and stir in the water, the remaining 1/2 cup orange juice, and the thyme.
Return to the heat and bring to a boil.
Lower the heat and simmer for 20 minutes, until the mixture is reduced by about a third to a sauce like consistency.
Remove from the heat.
To make the ravioli, flour the rollers of a pasta machine.
Unwrap the dough, cut it in thirds, and then cut each third in half.
Flour and flatten each piece of dough.
Put one piece of dough through the largest opening on the pasta machine 3 times, folding it in half after each time through.
Then put it through each successively smaller opening, until it has gone through the smallest.
Repeat for each of the remaining pieces of dough.
Place 3 of the flat, rectangular sheets of dough on a countertop.
Onto each sheet, scoop 12 small mounds of filling {1/2 teaspoonful for each mound) spaced 1 1/2 inches apart.
Whisk the egg substitute with the water and paint all of the exposed dough surface with this mixture.
Top each with a second sheet of dough.
Pressing down firmly with the side of your hand, make indentations in the dough, equally spaced between the mounds, to form the borders of the 12 ravioli on each sheet.
Cut along the indentations to separate the ravioli.
The prepared ravioli can be frozen at this point.
See head note. Bring a large pot of water to a boil.
Drop in the ravioli and cook over medium heat for about 5 minutes.
When the ravioli rise to the surface of the boiling water, they are done.
While the ravioli are cooking, reheat the sauce over low heat.
Serve 6 ravioli per person and spoon some of the sauce over each serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Servings: 
6

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