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Crispy Southwestern Ravioli

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After making the buffalo chicken cups, I still had wonton wrappers left over. You all know my theory that after a meal with meat, I usually like to switch things up a bit and do a vegetarian dinner. It’s just a nice balance for me and for my body! Well, the wonton package contains a heck of a lot of wrappers. I didn’t know what to do with them all! Come to think of it, not only was this package of wontons used for the buff chic cups, but it was also used to make the browned butternut squash ravioli. Luckily, the end of the package is in sight and three great meals were made from just one package of wontons. Now that’s a bang for your buck if you ask me.

One thing I did know when making this light meal was that I wanted it to be something veggie based. Something to hit the spot and something just as perfect as these southwestern ravioli. These crispy pockets are really easy to whip up and without the small sour cream dollop on top, are vegan. So what are you waiting for? Ready, set, go…

Lookie here, the ravioli are stuffed with a bean and corn-like salsa…

It’s simple, all you do is place a dollop of the salsa in the center of a wrapper, place another on top, seal them together with a bit of water or egg wash and bake! That’s all folks. These would be prefect as an appetizer but also went well with a salad for a light week night dinner.

PS – this is a salsa you can eat with tortilla chips or can spread on some lettuce if you have any leftover!

Have any fun creations you have made with wonton wrappers?

Crispy Southwestern Ravioli

Makes about 12 ravioli – with some leftover salsa


  • 3/4 cup black beans, rinsed drained
  • 1/2 cup edamame
  • 1/2 cup corn
  • 1/4 cup red or white onion, diced
  • 1/2 cup orange/red bell pepper
  • 1 Tbsp olive oil
  • 1 tsp red wine vinegar
  • 2 Tbsp minced cilantro
  • pinch of sugar
  • 24 wonton wrappers
  • sour cream as topping (optional)


  1. Mix all ingredients (except wonton wrappers) in a bowl.
  2. Lay 1 wrapper out at a time and place small dollop of salsa in middle.
  3. Wet edges of wrapper with water and lay 2nd wrapper on top.
  4. Using fingers push together edges of 2 wrappers.
  5. Place ravioli on greased cooking sheet and lightly spread olive oil on top of each ravioli (will help them to brown).
  6. Bake 10 minutes or until lightly browned and crispy.
  7. ENJOY with extra salsa, sour cream and cilantro on top!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Yum! Yum! and Yum! A great appetizer for gatherings. Love it!

  2. Pingback: 10 NYE Appetizer Ideas « be filled up

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