Prep 15 mins
Cook 10 mins
Okay...so I really want to make these but my family doesn't like spicy food. I'll have to wait until I live by myself...lol. These look so tasty and delicious! They make my mouth water....mmmm.
- 350 g frozen ravioli, cooked and drained
- 3 tablespoons butter
- 1⁄4 onion, finely cut
- 3 poblano chiles
- 1⁄2 cup cilantro
- 1 (8 ounce) package cream cheese
- 200 g manchego cheese, grated
- 1 (8 ounce) can evaporated milk
- 1 tablespoon chicken bouillon granule
- parmesan cheese, the amount you want
- 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.
We really really enjoyed the taste of this sauce. We did think it was a little too heavy for cheese ravioli so next time we might thin it out a bit and serve it over shells or just a plain pasta. We thought the sauce at this consistency would be good as a dip. Thank you for posting!
Delicious! Thanks for posting!