Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 2000

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

329 calories; calories from fat 20%; fat 7.3g; saturated fat 3.5g; mono fat 1.8g; poly fat 1g; protein 21.6g; carbohydrates 46.6g; fiber 5.7g; cholesterol 21mg; iron 4.7mg; sodium 1341mg; calcium 331mg.
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