This simple salsa can be used over ravioli that has been boiled or you can try parboiling it and sautéing in a little olive oil for a crispy appetizer.
- 12 oz. Pappardelle's Chile Verde & Cheddar Ravioli
- 1 lb. tomatoes (peeled if desired, seeded, and chopped)
- 1 clove of garlic, minced
- 1 small onion, minced
- 1 fresh or pickled jalapeño chile, seeded and deveined
- 1 tablespoon fresh lime juice
- 1 pinch of sugar, if desired
- 1-2 tablespoons fresh coriander (chopped), if desired
- In a bowl, toss together all of the ingredients. Let the salsa stand for at least 30 minutes for flavors to develop.
- The salsa may be made 4 hours in advance and kept covered and chilled. Let the salsa come to room temperature before serving.
- Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt and 1 tablespoon olive oil. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
- Serve drizzled over ravioli.