Guacamole Ravioli with Spicy Chipotle Tomato Cream
Recipe courtesy of Lorenzo Soto, runner-up in the 2011 Chilean Hass Avocado Culinary Student Recipe Contest. Whether you’re entertaining a crowd or want to make a “bunch” and freeze some for later, the choice is yours. Just make the choice to make this…and enjoy every morsel!
- 3 avocados, halved and pitted
- 1 1/2 ripe plum tomato, finely chopped
- 11/2 small onions, finely minced (about 2/3 cup total)
- Juice and grated rind of 1 medium lime
- 2 medium garlic cloves, minced
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 cup flour (for dusting)
- 2 12-ounce packages wonton wrappers
- 1 large egg, beaten
- 2 pounds plum tomatoes
- 2 medium garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1-2 medium chipotle chili peppers packed in adobo sauce, seeds and membranes removed
- 1 tablespoon adobo sauce (from canned chilies)
- 1 teaspoon salt or to taste
- 2 tablespoons sour cream or to taste
- 1 tablespoon chopped fresh cilantro or to taste
- 1-11/2 cups crumbled queso fresco, goat cheese, or feta cheese, garnish (4-6 ounces total)
- 2 medium jalapeno chili peppers, very thinly sliced or 3/4 cup chopped fresh cilantro, garnish
Spoon out flesh of avocado into a medium bowl and mash with a fork to a coarse texture. Stir in the tomatoes, onions, lime juice, grated lime rind, garlic, salt and black pepper. The mixture should be rather lumpy. Cover with plastic wrap by placing directly on the surface of the avocado mixture to prevent discoloration.
To assemble ravioli: Lightly sprinkle 1 tablespoon of the flour over the bottom of a baking sheet. Set aside. On a clean work surface, arrange 12 wonton wrappers in a single layer. Lightly brush each wonton with a small amount of the beaten egg. Spoon 1 teaspoon of the avocado mixture in the center of each wonton. Place another wrapper on top of each. Gently, press out the air from around each portion of filling. Press edges down with fingertips to ensure that the edges are sealed. Place on the baking sheet. Top with a sheet of parchment paper, lightly sprinkle with flour and continue working in batches of 12 until complete. Cover with plastic wrap and freeze at least 1 hour or until ready to use.
Preheat the oven to 450 degrees F. Place the tomatoes and garlic on a foil-lined baking sheet, drizzle the oil over all and roll the tomatoes back and forth to coat lightly. Bake 20-25 minutes or until skins split and beginning to brown. Remove from the oven and let stand 10 minutes. Remove and discard the tomato and garlic skins. Place in a food processor or blender with the chipotle chili, the sauce, and 1 teaspoon of the salt. Blend to a coarse pureed texture.
To assemble dish: DO NOT DEFROST ravioli. In a stock pot, bring 3-4 quarts of water to a rolling boil. Gently place half of the frozen ravioli into boiling water. Stir gently with a wooden spoon or rubber spatula until the ravioli rise to the surface. Allow to simmer at a very slow boil for 4-5 minutes or until desired tenderness. Drain carefully. Repeat with remaining ravioli.
At time of serving, place the tomato mixture in a medium saucepan over medium heat 1-2 minutes or until heated. Stir the sour cream and 1 tablespoon of the cilantro into the tomato mixture until well blended. In each of 12 shallow soup bowls, spoon 2 tablespoons of the sauce of a shallow soup bowl. Place 4 raviolis on top and repeat with 2 tablespoons of the sauce coating the ravioli garnish with cheese (1-2 tablespoons each) and sprinkle evenly with the jalapenos or cilantro.
Note: May freeze ravioli and the sauce (that has been cooled completely) separately in smaller air-tight containers to use at a later date, if the entire recipe is not needed.
Cook’s Tip: If the ravioli are stuck together, do not try to separate. They will separate while cooking.
MAKES 48 RAVIOLI AND 3 CUPS SAUCE TOTAL