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Chili-Cheese Won Ton Ravioli with Chipotle-Cream Sauce

Yield Makes about 20 pieces; 4 servings
Notes: If making ravioli ahead, complete through step 2, cover, and chill up to 1 day. Or freeze in a single layer until firm, transfer to an airtight container, and freeze up to 1 month; cook frozen, allowing 6 to 8 minutes.

Ingredients

Nutrition Information

  • calories 583
  • caloriesfromfat 52 %
  • protein 21 g
  • fat 34 g
  • satfat 21 g
  • carbohydrate 48 g
  • fiber 2.3 g
  • sodium 1373 mg
  • cholesterol 163 mg

How to Make It

  1. In a small bowl, blend 1 1/2 teaspoons flour with 1 1/2 tablespoons water.

  2. On a lightly floured board, lay 4 to 6 won ton skins flat. Spoon 1 tablespoon filling onto center of each. Brush edges of skins with flour-water mixture. Align another won ton skin over each one on the board; firmly press edges together to seal. If desired, trim edges slightly with a zigzag ravioli cutter.

  3. Lay filled ravioli, side by side but not touching, on a flour-dusted baking sheet. Cover with plastic wrap to prevent drying. Repeat to fill remaining ravioli, using additional pans as required.

  4. In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add half the ravioli at a time; cook until wrappers are just tender to bite, 2 to 3 minutes.

  5. As ravioli cook, spoon hot chipotle sauce equally onto heated plates.

  6. With a slotted spoon, lift 1 ravioli at a time from water, drain and lay on plates.