Ravioli With Poblano Cheese Sauce Recipes

RAVIOLI CHEESE SAUCE

Steps:

• Melt butter blend in flour over medium heat and allow to barely sizzle.
• Stir in milk, bring to a boil, and stir until thickened.
• Lower heat and blend in cheese stirring for 3-5 minutes.
• Stir in seasonings and serve warm over pasta.
• May be made in advance - refrigerate and reheat.

RAVIOLI WITH POBLANO CHEESE SAUCE

Steps:

• Cook the raviolis according to the package's instructions.
• On a skillet, place the poblano chiles and allow them to cook. (No water needed) It might get back on some parts but it will be easier to peel the skin off.
• After you do this, place the hot chiles inside a plastic bag so it can "sweat".
• Remove the chiles skin, the top part and remove the seeds.
• Cut one of the chiles in thin strips (fine juliennes) and put aside.
• Meanwhile in a blender or food processor, place the other 2 chiles, the cilantro, the cream cheese, the manchego cheese, evaporated milk and Bouillon granules. Blend thoroughly.
• In a pan, heat the butter and add the onion until golden. In low heat, add the blended mixture (cream, chiles, etc.) to the pan for 3 minutes. Allow it to boil for 2 more minutes. Add the raviolis, mix well and serve hot. Sprinkle with parmesan cheese and add a bit of the julienned chile to each place as decoration.

GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE

Steps:

• In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
• Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
• Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
• Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
• Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.