Chile Relleno Ravioli Share Tags: entree This fusion recipe is sure to impress family and friends and is an absolute cinch to make. Every bite awakens the senses with a combination of savory and sweet with just enough heat and spice from the chile to tickle the taste buds all the while delivering a presentation that's visually stimulating and bursting with magnificent color. Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes | Servings: 4 1 pound(s) of Wonton Wrappers
2 eggs slightly beaten with water
7 ounce(s) of Ricotta Cheese
4 ounce(s) of Philadelphia Cream Cheese
1/2 cup(s) of chopped green chile
1 tsp. of garlic powder
4 tbsp. of shredded Parmiggano Reggiano
4 Diced Roma Tomatoes
1/2 Purple Onion cut Fajita Style into slivers
2 Diced Mangos
1 handful of fresh italian flat leaf parsley
4 tbsp. of olive oil
1 diced clove of garlic
1 tbsp. of vegetable oil
salt to taste
black pepper to taste
In a large bowl, mix 8 oz. of softened Philadelphia Cream Cheese, 15 oz. of Ricotta Cheese, 1 cup of chopped green chile, 1 tsp. of garlic powder.
In a small bowl, beat 2 eggs slightly with a splash of water to create "eggwash"
Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.
Add a teaspoon of chile cheese filling in 4 spots in the corners of the wonton wrapper down just far enough to give room to seal the edges on all four sides of each filling spot.
Place another Wonton Wrapper on top and seal edges and seal well around each filling spot - press gently but firmly to seal well. Use a knife or ravioli cutter to cut into 4 raviolis along the sealed seams. (Repeat steps 3-5 to create ravioli with remaining wonton wrappers and filling).
In a sautee pan over med to low heat, sautee 4 tbsp. of olive oil with one clove of garlic, 1/2 purple onion, and the 4 roma tomatoes and salt to taste until onions become translucent, then add the 2 diced mangos and sautee for a minute longer - turn off heat and cover to keep warm
Boil Raviolis in Water (with 1 tbsp. of vegetable oil and a small handful of salt) for 2 to 3 minutes. Lift gently with flat spatula with holes to drain water.
Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)