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Full Online Book HomeLearning KitchenSouthwestern - Peppers - Green-chili Ravioli
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Southwestern - Peppers -  Green-chili Ravioli Post by :bobbiek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2625

Click below to download : Southwestern - Peppers - Green-chili Ravioli (Format : PDF)

Southwestern - Peppers - Green-chili Ravioli

1 cup (4 ounces) shredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5 ounce) can chopped green chilies, undrained
1 large egg white
16 won ton wrappers
1 teaspoon cornstarch
1/3 cup fat-free,less-sodium chicken broth

1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar
2 (14.5 ounce) cans diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained

To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton at a time (cover the remaining wrappers with a damp cloth to keep from drying), spoon about 1 tablespoon green chili mixture into the center of each wrapper. Brush edges of wrapper with water, and bring opposite corners together. Press edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.

To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.

Serving size: 4 ravioli and 3/4 cup sauce 329 cal, 7.3 g fat, 21.6 g pro, 21 mg chol, 1341 mg sod.
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