1 1/2 cups lowfat ricotta cheese
1/4 cup chopped green onion
1/4 cup roasted red bell pepper
1 cup reduced fat monterey jack cheese
1/2 teaspoon ground cumin
60 wonton wrappers
3 quarts water
1/2 cup onion, minced
1 clove garlic, minced
2 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
1 tablespoon jalapeno, minced (optional)
1/3 cup cilantro, chopped
1 teaspoon sugar
1/4 teaspoon salt

Procedures :
Combine first 5 ingredients in medium bowl. Place 1 tbs. mixture in middle of 30 wonton skins. Brush edges of skins with water and top with remaining 30 skins. Press edges together with a fork to seal (pushing out air). Trim edges with a fluted pastry wheel if desired, but make sure they are still sealed well. Place onion, garlic, tomato sauce and green chilis in a small saucepan and simmer until onion is cooked (about 20 minutes). Add cilantro. Cook 1/3 ravioli in boiling water for 5 minutes or until tender. Remove with slotted spoon, keep warm. Repeat with remaining ravioli. Spoon Cilantro-Tomato Sauce evenly onto serving plates. Place raviolis on top of sauce. Garnish with additional cilantro if desired.
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Category : Pasta

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