Green-Chile Ravioli

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

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  • 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 wonton 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
  • 1 teaspoon olive oil


  1. 1. To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into center of wrapper. Brush edges of wrapper with water; bring 2 opposite corners together. Press edges together firmly with fingers, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ravioli; cook 2 to 3 minutes on each side or until lightly browned. Add broth; cook, covered, 1 to 2 minutes. Remove ravioli with a slotted spoon, and keep warm.
  2. 2. To prepare sauce, combine cilantro, vinegar, tomatoes, beans, and oil in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.
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