4 lg tomatoes; diced
1 sm zucchini; quartered and sliced
1/2 c yellow bell pepper; thinly sliced
1/2 c button mushrooms; sliced
1 lg garlic clove; minced
2 tb chopped basil
1/4 ts salt
1/4 ts freshly ground black pepper
6 oz smoked salmon or canned
1 egg white
1/2 c ricotta cheese; part skim milk
1/2 c chopped fresh spinach
1/8 ts salt
1/8 ts pepper
20 fresh wonton skins
scallion; for garnish
Spray a large pot with nonstick cooking spray. Add tomatoes, zucchini, yellow bell pepper, mushrooms, garlic, basil, 1/4 teaspoon salt and pepper. Bring to a boil; reduce heat. Cook, covered, over medium heat, for 10 minutes, stirring occasionally.
Meanwhile in food processor or blender, place salmon; process in pulses until smooth. Scrape into small bowl, and stir in egg white, ricotta cheese, spinach, and 1/8 teaspoon salt and pepper. Spoon mixture evenly (about 1 tablespoon) onto centers of wonton skins. Brush edges with water; fold each wonton skin over, pressing edges together to seal securely. Set aside.
In large pot of boiling water, cook wontons in batches, 6 minutes or until tender. Remove wontons with a slotted spoon. Spoon enough sauce to cover bottom of serving bowls. Place five wontons in each serving bowl. Spoon remaining sauce evenly over wontons. Sprinkle with scallions. Serve immediately.
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