Preheat oven to 400?. Coat a large baking sheet with cooking spray.
Arrange wonton wrappers on a flat surface. Spoon as small amount (about 1/2 to 3/4 tsp.) goat cheese onto each wonton. Using wet fingers, wet edges of wonton. Fold wonton over, making a triangle and press edges together to seal.
Transfer wontons to prepared baking sheet and spray surfaces with cooking spray. Sprinkle Parmesan over top. Bake 8 - 10 minutes, until wontons are golden brown and toasted.
Make Red Pepper Dip: In a blender, combine roasted red peppers and sour cream. Puree until smooth. Transfer dip to a bowl and fold in basil. Season with salt and pepper. Serve ravioli with red pepper dip on the side for dunking.
You can prepare the ravioli in advance and refrigerate them in an airtight container or ziploc bag for up to 3 days (or freeze them for up to 3 months). Bake ravioli just before serving. Frozen ravioli can be baked straight from the freezer - just add 2 to 3 minutes to the cooking time. And, the dip can be made up to 3 days in advance and refrigerated until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 16 | ||
Calories from Fat: 10 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 29.7mg | 1 % | |
Potassium 33.2mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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