If you like Southwestern fare, you’ll love this ravioli. Full of poblano peppers and pepper jack cheese, this ravioli has a nice heat, but is not overly spicy.
Pairs well with these flavors:
Roasted Chiles, Beans, Pepper Jack Cheese, Corn, Pork, Cotija Cheese, Pico de Gallo.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Chimayo Chile Sauce
- Cilantro & Roasted Poblano Chile Pesto
- Jalapeño Olive Oil
- Chili Relleno Ravioli Bake with Roasted Poblano Cream Sauce
- Chili Relleno Ravioli Topped with Tomatillo Pork
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Filling: Poblano Peppers, Onion, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Pepper Jack Cheese (Monterrey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Jalapeño Peppers, Spices, Salt, Powdered Cellulose), Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color, Corn Starch, Potato Starch, Powdered Cellulose), Garlic, Jalapeño Peppers, Olive Oil, Pork Base (Roasted Pork, Salt, Hydrolyzed Corn Protein, Maltodextrin, Autolyzed Yeast Extract, Seasonings (with Hydrolyzed Corn, Soy, Wheat Protein, Yeast Extract, Dextrose, Lactic Acid), Hydrolyzed Soy, Wheat Gluten Protein), Salt, Cellulose, Soybean Fiber. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Yellow Corn, Blue Corn, Wheat Gluten, Red Chili Pepper, Vegetable Oil, Spices, Konjac/Xanthan Gum, Salt, Natural Coloring.
CONTAINS: Eggs, Milk, Soy, Wheat.