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Spicy Salsa atop Chile Verde & Cheddar Cheese Ravioli

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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.

Serving Size: 
2-3
Ingredients: 
  • 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
Instructions: 
  1. In a bowl, toss together all of the ingredients. Let the salsa stand for at least 30 minutes for flavors to develop.
  2. The salsa may be made 4 hours in advance and kept covered and chilled. Let the salsa come to room temperature before serving.
  3. Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. 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 boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  4. Serve drizzled over ravioli.

From This Recipe

$9.50 | 12 large squares - about 12 oz.
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