Black Bean-And-Corn Ravioli With Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 cup fat-free black bean dip |
1/2 cup frozen whole-kernel corn, thawed |
1/4 cup chopped green onions |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cumin |
25 won ton wrappers |
2 teaspoons cornstarch |
cooking spray |
1 cup water |
1 teaspoon olive oil |
1/3 cup chopped green onions |
3 garlic cloves, minced |
1/2 cup vegetable broth |
1 tablespoon red wine vinegar |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 (7.25-ounce) bottles roasted red bell peppers, drained |
1 0 tablespoons reduced-fat sour cream |
Directions:
1. Combine first 5 ingredients in a small bowl.
2. Working with one won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon bean mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Cover ravioli with a damp towel to keep them from drying.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add ravioli, and cook 2 minutes on each side or until lightly browned. Add water; cover and cook 1 minute. Remove ravioli from pan with a slotted spoon; keep warm.
4. Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook 3 minutes or until tender. Place onion mixture, broth, and next 5 ingredients in a food processor or blender; process until smooth. Return mixture to pan; cook over medium-high heat 3 minutes or until thoroughly heated. Serve ravioli with red pepper sauce and sour cream.
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