Green-Chile Ravioli

Photo: Oxmoor House

Yield: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 20%
  • Fat: 7.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 21.6g
  • Carbohydrate: 46.6g
  • Fiber: 5.7g
  • Cholesterol: 21mg
  • Iron: 4.7mg
  • Sodium: 1341mg
  • Calcium: 331mg

Ingredients

  • Ravioli:
  • 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
  • Sauce:
  • 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

Preparation

  1. 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.
  2. 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.
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