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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
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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