Green-Chile Ravioli

D and I looked at this recipe and decided to try it. He thought it needed chicken. I thought the sauce needed to be cold. We still decided to try it.

He made the ravioli just the way it said. The sauce, he cooked up a chicken breast seasoned with Southwest Seasoning and diced it up. He took the vinegar out of the sauce and substituted one of the cans of diced tomatoes with Rotel.

The taste was pretty good. We still think the sauce needs tweaking, but we definitely liked it enough to have again. Next time we will have with yellow rice because the sauce had some juice in it that needed to be soaked up. When having for lunch the next day, I definitely liked the sauce cold.

Green-Chile Ravioli

YIELD: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
COURSE: Appetizers, Hors d'Oeuvres, Main Dishes

Ingredients
Ravioli:
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
Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar (didn't use)
2 (14.5-ounce) cans diced tomatoes, drained (used 1 can of diced and 1 can Rotel)
1 (15-ounce) can black beans, rinsed and drained

Preparation

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.

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.

Nutritional Information
Calories: 329; Fat: 7.3g; (Saturated fat: 3.5g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 1g); Protein: 21.6g; Carbohydrate: 46.6g; Fiber: 5.7g; Cholesterol: 21mg; Iron: 4.7mg; Sodium: 1341mg; Calcium: 331mg

Cooking Light DECEMBER 2000