Black Bean and Corn-Filled Ravioli with Gazpacho Salsa
1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups cooked black beans or canned black beans, drained and rinsed
1 cup cooked barley
1 cup frozen corn kernels, defrosted
1 jar Silver Palate Gazpacho Salsa
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1 (1-pound) package wonton wrappers
2 quarts sodium-reduced chicken or vegetable stock or water
2-3 ounces grated sharp Cheddar cheese, regular or fat-reduced
1 cup thinly sliced scallions, for garnish
Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until wilted, 4 minutes. Stir in garlic and cook for 30 seconds more. Add 1 cup of the black beans, the barley, corn, 3/4 cup of the Silver Palate Gazpacho Salsa, the cumin, salt and pepper. Mash the remaining 1/2 cup of black beans until almost smooth and stir into bean-onion mixture. Brush all 4 edges of 6 wonton wrappers with water. Place a rounded tablespoon of filling in center of each wonton. Cover each with another wonton wrapper, pinching the edges together and gently flattening the bean mixture to fill the space. Set aside on a rack while filling remaining wontons. Heat remaining Silver Palate Gazpacho Salsa in a saucepan just until hot. Set aside.Bring a large deep skillet of stock or stock and water combination just to a simmer. Add wontons in groups of 3 or 4 and cook gently until tender, about 5 minutes. Remove to heated plates. Serve with Cheddar cheese and scallions sprinkled on top. Spoon remaining Gazpacho Salsa over ravioli and serve.