Green-Chile Ravioli

Green-Chile Ravioli Recipe
Photo: Oxmoor House


4 servings (serving size: 4 ravioli and 3/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 20 %
Fat 7.3 g
Satfat 3.5 g
Monofat 1.8 g
Polyfat 1 g
Protein 21.6 g
Carbohydrate 46.6 g
Fiber 5.7 g
Cholesterol 21 mg
Iron 4.7 mg
Sodium 1341 mg
Calcium 331 mg


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
Cooking spray
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 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.

December 2000
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