close

Sur la Table Chipotle Asadero Ravioli with Roasted Corn and Avocado Sauce

Ingredients:

  • 8 oz grated Asadero cheese (may substitute mozzarella or pepper jack cheese)
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • Roasted Corn and Avocado Sauce (recipe follows)

Preparation:

For filling: In a medium bowl, combine Asadero (or mozzarella or pepper jack cheese), ricotta, egg, Parmesan, chili powder, cumin, salt and pepper. Roll out dough to No. 6 setting on a pasta machine.

To stuff ravioli: Drop spoonfuls of filling at even intervals onto a sheet of dough. Lightly wet the dough around the filling. Press a top sheet of dough onto the bottom one at the wet parts. Cut out ravioli with a knife, pizza wheel or ravioli stamp. Or use a ravioli form according to its directions.

Bring a large pot of salted water to a boil. Cook the ravioli for 2 to 3 minutes. Serve with Roasted Corn and Avocado Sauce.

Roasted Corn and Avocado Sauce Ingredients:

  • 2 poblano chiles, roasted, peeled and chopped (see note)
  • 1 avocado, peeled
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp lime juice
  • 1 tsp chili powder
  • 2 cups chicken or vegetable stock
  • Salt and pepper, to taste
  • Kernels from 2 ears of corn, grilled
  • 1 red bell pepper, roasted, peeled and chopped (see note)
  • More cilantro, for garnish

Preparation:

Place the chiles, avocado, 1/2 cup cilantro, lime juice and chili powder in a blender. Heat the stock until simmering and slowly pour it into the blender. Blend until smooth. Season to taste with salt and pepper.

Pour the sauce over the ravioli and sprinkle with corn, chopped red bell pepper and additional cilantro.

NOTE: To roast chiles and red pepper, blacken them over an open flame. Remove the skin with a paper towel. Do not rinse.

Makes 4

Print This Page
spacer
spacer
spacer