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

Yield: 4 servings

Ingredients

Filling

8 ounces grated Asadero cheese*
1 cup ricotta cheese
1 egg
1/2 cup Parmesan cheese
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste

Roasted Corn and Avocado Sauce

2 poblano chiles, roasted, peeled and chopped**
1 avocado, peeled
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon 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**
More cilantro, for garnish

Instructions

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 spoonsful 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

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.

Notes

* May substitute mozzarella or pepper jack cheese.

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

Nutrition

Per serving (filling only): 460 calories, 32g fat, 135mg cholesterol, 33g protein, 17g carbohydrates, 4g fiber, 1,299mg sodium, 60 percent calories from fat

Attribution

Sur La Table - The Arizona Republic July 25, 2001