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Green-Chili Ravioli

Cooking Light-12/00





List of Ingredients



• Ravioli:
  
• 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese
  
• 1/4 cup minced green onions
  
• 1/2 teaspoon black pepper
  
• 1 (4.5 ounce) can chopped green chilies, undrained
  
• 1 large egg white
  
• 16 won ton wrappers
  
• 1 teaspoon cornstarch
  
• 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
  






Instructions



1. To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton at a time (cover the remaining wrappers with a damp cloth to keep from drying), spoon about 1 tablespoon green chili mixture into the center of each wrapper. Brush edges of wrapper with water, and bring opposite corners together. Press 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.
   
   
3. Serving size: 4 ravioli and 3/4 cup sauce 329 cal, 7.3 g fat, 21.6 g pro, 21 mg chol, 1341 mg sod.
   
4. Servings: 4