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.