1 1/2 cups lowfat ricotta cheese 1/4 cup chopped green onion 1/4 cup roasted red bell pepper 1 cup reduced fat monterey jack cheese 1/2 teaspoon ground cumin 60 wonton wrappers 3 quarts water 1/2 cup onion, minced 1 clove garlic, minced 2 8 oz. cans tomato sauce 1 4 oz. can chopped green chilies 1 tablespoon jalapeno, minced (optional) 1/3 cup cilantro, chopped 1 teaspoon sugar 1/4 teaspoon salt

Combine first 5 ingredients in medium bowl. Place 1 tbs. mixture in middle of 30 wonton skins. Brush edges of skins with water and top with remaining 30 skins. Press edges together with a fork to seal (pushing out air). Trim edges with a fluted pastry wheel if desired, but make sure they are still sealed well. Place onion, garlic, tomato sauce and green chilis in a small saucepan and simmer until onion is cooked (about 20 minutes). Add cilantro. Cook 1/3 ravioli in boiling water for 5 minutes or until tender. Remove with slotted spoon, keep warm. Repeat with remaining ravioli. Spoon Cilantro-Tomato Sauce evenly onto serving plates. Place raviolis on top of sauce. Garnish with additional cilantro if desired.

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