2 (7.25-ounce) bottles roasted red bell peppers, drained
1 0 tablespoons reduced-fat sour cream
How to Make It
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.