Black Bean-And-Corn Ravioli With Red Pepper Sauce Recipe

Name: Black Bean-And-Corn Ravioli With Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean-And-Corn Ravioli With Red Pepper Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean-And-Corn Ravioli With Red Pepper Sauce

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