Black Bean-And-Corn Ravioli With Red Pepper Sauce

Ingredients

• 1 cup black bean dip fat-free
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup whole-kernel corn frozen thawed
• 2 teaspoons cornstarch 
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.3 cup green onions chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon ground cumin 
• 0 tablespoons cup heavy whipping cream sour reduced-fat
• 1 teaspoon olive oil 
• 1 tablespoon red wine vinegar 
• 14.5 ounce roasted bell peppers red drained
• 0.5 teaspoon salt 
• 2 teaspoons sugar 
• 0.5 cup vegetable broth 
• 1 cup water 
• 25  won ton wrappers 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• blender
• slotted spoon

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.
3. Place ravioli on a large baking sheet sprinkled with cornstarch. Cover ravioli with a damp towel to keep them from drying.
4. Heat a large nonstick skillet coated with cooking spray over medium heat.
5. Add ravioli, and cook 2 minutes on each side or until lightly browned.
6. Add water; cover and cook 1 minute.
7. Remove ravioli from pan with a slotted spoon; keep warm.
8. Heat oil in a large skillet over medium-high heat.
9. Add onions and garlic; cook 3 minutes or until tender.
10. 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.
11. Serve ravioli with red pepper sauce and sour cream.