ravioli: roasted corn, black bean, red bells

[Guest guest]

* Exported from MasterCook *

 

Roasted Corn, Black Bean and Red Pepper Ravioli

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium ears of fresh corn -- husked, silked

and kernels removed with knife (about 2 cups)

2 tablespoons extra-virgin olive oil

2 medium garlic cloves -- minced

15 ounces canned black beans -- rinsed

1/2 teaspoon chili powder

salt

1/2 cup vegetable broth

1/2 cup finely diced roasted red pepper

1 teaspoon lime juice

1/4 cup chopped fresh cilantro leaves

70 won ton wrappers

2 3/4 cups quick tomato sauce without basil -- hot

fresh cilantro for garnish

 

1. Heat heavy-bottomed skillet (cast iron is perfect) over medium heat. Add half

of corn kernels in one layer and dry-roast, shaking pan occasionally, until

kernels are golden, softened, and cooked through, about 3 minutes. Transfer corn

to bowl and repeat with remaining kernels. Set aside.

 

2. Warm oil and garlic in large skillet over medium heat just until garlic

starts to color, about 1 minute. Add beans, chili powder, 1/2 teaspoon salt, and

broth, and cook, lightly mashing beans with potato masher, until beans are

thickened, about 3 minutes. Add reserved corn and red pepper. Cook, lightly

mashing ingredients, until liquid is absorbed, about 1 minute. Add lime juice,

cilantro, and salt to taste. Transfer filling to bowl and cool to room

temperature.

 

3. Line large baking sheet with parchment or wax paper. Have a small bowl of

water, a pastry brush, and a fork handy.

 

4. Place wrapper on work surface and brush 1/2 inch around edges with water.

Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half,

sealing edges with tines of fork. Place ravioli on prepared baking sheet. Repeat

until filling is gone. (Ravioli can be covered with plastic and refrigerated for

up to 2 days.)

 

5. To cook: Bring 4 quarts of salted water to a boil in large, wide pot (like a

Dutch oven). Lower to a simmer (do not let water boil again) and add half of

ravioli (pasta should not be crowded). Cook until wrappers look translucent

around edges, 3 to 4 minutes. Use slotted spoon to remove ravioli from pot and

shake off excess water. Transfer ravioli to individual serving bowls and top

each serving with some tomato sauce. Repeat process, cooking remaining ravioli.

Serve immediately, garnishing each bowl with chopped cilantro.

 

PER SERVING (10 RAVIOLI WITHOUT SAUCE): 316 CALORIES, 11 G PROTEIN, 6 G FAT, 1 G

SATURATED FAT, 59 G CARBOHYDRATES, 5 G FIBER, 206 MG SODIUM, 6% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 351 Calories; 6g Fat (14.2% calories from

fat); 13g Protein; 62g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 696mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1 Fat.

 

NOTES : This robust filling is especially quick to make if you use jarred

roasted peppers.

 

Nutr. Assoc. : 3210 2130706543 0 0 0 0 0 0 4487 0 0 0 26429 0