Directions:
- In a small bowl, blend 1 1/2 teaspoons flour with 1 1/2 tablespoons water.
- On a lightly floured board, lay 4 to 6 won ton skins flat. Spoon 1 tablespoon filling onto center of each. Brush edges of skins with flour-water mixture. Align another won ton skin over each one on the board; firmly press edges together to seal. If desired, trim edges slightly with a zigzag ravioli cutter.
- Lay filled ravioli, side by side but not touching, on a flour-dusted baking sheet. Cover with plastic wrap to prevent drying. Repeat to fill remaining ravioli, using additional pans as required.
- In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Add half the ravioli at a time; cook until wrappers are just tender to bite, 2 to 3 minutes.
- As ravioli cook, spoon hot chipotle sauce equally onto heated plates.
- With a slotted spoon, lift 1 ravioli at a time from water, drain and lay on plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2835 Kcal (11870 kJ) | ||
| Calories from fat | 102.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 113.4mg | 38% | |
| Sodium | 4331.88mg | 180% | |
| Total Carbs | 578.34g | 193% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 22.68g | 91% | |
| Protein | 90.72g | 181% | |
| Iron | 11.3mg | 63% | |
| Calcium | 136.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 250 Kcal (1047 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 17% | |
|---|---|---|---|
| Cholesterol | 10mg | 38% | |
| Sodium | 382mg | 180% | |
| Total Carbs | 51g | 193% | |
| Sugars | 1g | 45% | |
| Dietary Fiber | 2g | 91% | |
| Protein | 8g | 181% | |
| Iron | 1mg | 63% | |
| Calcium | 12mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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