Black Bean-And-Corn Ravioli With Red Pepper Sauce

• 1 cup fat-free black bean dip
• 1/2 cup frozen whole-kernel corn, thawed
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 25 won ton wrappers
• 2 teaspoons cornstarch
• Cooking spray
• 1 cup water
• 1 teaspoon olive oil
• 1/3 cup chopped green onions
• 3 garlic cloves, minced
• 1/2 cup vegetable broth
• 1 tablespoon red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (7.25-ounce) bottles roasted red bell peppers, drained
• 1 0 tablespoons reduced-fat sour cream

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

black bean dip, corn, green onions, fresh cilantro, ground cumin, wrappers, cornstarch, cooking spray, water, olive oil, green onions, garlic, vegetable broth, red wine vinegar, sugar, salt, freshly ground black pepper, red bell peppers, sour cream

Taken from www.myrecipes.com/recipe/black-bean-and-corn-ravioli-with-red-pepper-sauce (may not work)