Mexican with Italian Influence is the Spice of Life: Mexican Ravioli
There’s never too much Mexican food. I should get that tattooed on me somewhere. Okay, maybe not tattooed because that’s a bit excessive, but there is something about Mexican food and its varieties that never leave me bored.
I came across a recipe a while back for green chile ravioli and it peaked my interest. Mexican flavors in an Italian format? Sign me up. So a little tweaking and changing and dabbling and the result was a really great meal. It was spicy enough to satisfy me, but not so spicy that the weeone couldn’t enjoy it as well.
Add to all that the fact that it’s a vegetarian meal and healthy as can be and this is something that can easily go into the regular dinner rotation. It was pretty quick and since I made it I’ve been thinking of all sorts of fillings to mix this one up.
If nothing else, if you make this at home and don’t go out for Mexican food you save yourself the calories and fat of the chips, the queso and the margaritas…unless of course, you’re like me and you make yourself a margarita anyway. Ole!
- Serves: 4
- Serving size: 4 ravioli with ¾ cup topping
- Calories: 319
- Fat: 7.3 g
- Saturated fat: 3.5 g
- Unsaturated fat: 2.8 g
- Carbohydrates: 46.6 g
- Sodium: 957 mg
- Fiber: 5.7 g
- Protein: 21.6 g
- Cholesterol: 21 mg
- 1 cup shredded reduced-fat Mexican blend cheese
- ⅓ cup sliced green onions
- ½ teaspoon black pepper
- 1 (4.5-ounce) can chopped green chiles, undrained
- ¼ cup egg beaters
- 16 won ton wrappers
- 1 teaspoon cornstarch
- Cooking spray
- ⅓ cup fat-free, less-sodium vegetable broth
- ½ cup minced fresh cilantro
- 2 tablespoons balsamic vinegar
- 3½ cups diced roma tomatoes (or 2 cans diced tomatoes, drained)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon cumin
- In a medium bowl, combine the cheese, green onions, black pepper, green chiles, and egg beaters.
- Working with one won ton wrapper at a time, place 1 tablespoon on filling then wet the edges of the wrapper with water and fold corner to corn to form a triangle, pressing to seal. As you make the ravioli, place them on a baking sheet dusted with cornstarch.
- Heat a large nonstick skillet over medium-high heat and spray with nonstick cooking spray.
- Add ravioli to the pan, cooking for 2 minutes on each side, making sure they brown slightly before flipping. Add the vegetable broth, cover the pan and cook for 2 minutes. Remove the ravioli from the liquid and keep warm until the topping is complete.
- Combine the cilantro, balsamic vinegar tomatoes, black beans and cumin in a sauce pan and cook over medium-high heat for about 5 minutes or until piping hot.
- Serve ¾ cups of topping over 4 ravioli