Black Bean-And-Corn Ravioli With Red Pepper Sauce

Oxmoor House
5 servings (serving size: 5 ravioli, 1/2 cup sauce, and 2 tablespoons sour cream)


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1 cup fat-free black bean dip
1/2 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
25 won ton wrappers
2 teaspoons cornstarch
Cooking spray
1 cup water
1 teaspoon olive oil
1/3 cup chopped green onions
3 garlic cloves, minced
1/2 cup vegetable broth
1 tablespoon red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (7.25-ounce) bottles roasted red bell peppers, drained
1 0 tablespoons reduced-fat sour cream


Combine first 5 ingredients in a small bowl.

Working with one won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon bean mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Cover ravioli with a damp towel to keep them from drying.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add ravioli, and cook 2 minutes on each side or until lightly browned. Add water; cover and cook 1 minute. Remove ravioli from pan with a slotted spoon; keep warm.

Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook 3 minutes or until tender. Place onion mixture, broth, and next 5 ingredients in a food processor or blender; process until smooth. Return mixture to pan; cook over medium-high heat 3 minutes or until thoroughly heated. Serve ravioli with red pepper sauce and sour cream.

Created date

March 2010

Nutritional Information

Calories 279
Fat 5.9 g
Satfat 2.7 g
Protein 10.4 g
Carbohydrate 45.1 g
Cholesterol 19 mg
Iron 2.6 mg
Sodium 779 mg
Caloriesfromfat 19 %
Fiber 3.9 g
Calcium 115 mg