Recipe by Vanessa
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.
Top Review by KellyMac6
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!
- 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
Directions See How It's Made
- 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.