Thursday, March 27, 2014

Spring Vegetable Pouches

From the million-copy bestselling author of Cuisine Minceur. Over 140 exquisite recipes fuse traditional flavors with the global influences that are redefining French cuisine, all with astonishingly low calorie counts.

This book is the mecca for healthy scrumptious recipes. Tons of mouth watering photos with easy to follow directions. I would say this is the go-to book for people who want to eat healthy, but still want foodie quality food. Get yours here: Eat Well and Stay Slim: The Essential Cuisine Minceur

So today I have adapted a recipe from the book. With some changes of course.  These over-sized ravioli are scrumptious and nice and light. so great for the waistline. Enjoy! 

Spring Vegetable Pouches
adapted from  Eat Well and Stay Slim

1/2 cup peeled and shredded carrots
1/4 cup celery
1/2 cup sweet onion, sliced
1/2 cup mushrooms, sliced
1/2 Tbsp. olive oil
1 tsp fresh tarragon, finely chopped
8 large won ton wrappers - or fresh squares of pasta dough
1 3/4 cup vegetable stock
salt and pepper to taste
fresh tomatoes and chives for garnish

Cut up your veggies. 
In a medium-sized covered saucepan, gently sweat the carrots in the olive oil for 3 minutes, then add the mushrooms an sweat for 3 minutes more. Season with salt and pepper. Stir in the finely chopped tarragon and set aside. 
Place 4 squares of pasta dough or large won ton wrappers.on your work surface. Place some of the cooled vegetables in the center of each pasta square. 
Using a pastry brush, lightly brush the edges of each square with water. Lay another pasta square on top and then gently press the edges of the pasta squares together, making sure that there are no openings. 

Add your vegetable stock to a large saucepan and bring to a boil. Add ravioli and cook one at a time for 5 minutes. Serve, topped with fresh tomatoes and chives! 

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