1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, 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
How to Make It
To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the 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.
Absolutely terrific! Very quick and easy to make. The sauce is good for 24 ravioli which would feed four. Somewhat tricky frying so many ravioli so two batches may be required. I gave a light spray of no-stick to them after fliping for better browning. Will make again and again.
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