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Author Notes: This fusion recipe is sure to impress family and friends and is an absolute cinch to make. Every bite awakens the senses with a combination of savory and sweet with just enough heat and spice from the chile to tickle the taste buds all the while delivering a presentation that's visually stimulating and bursting with magnificent color. —mangiabella
- 1 pound Wonton Wrappers
- 2 eggs, slightly beaten with water
- 8 ounces Ricotta Cheese
- 1/2 cup green chile, chopped
- 1 teaspoon garlic powder
- 4 tablespoons Parmiggano Reggiano, shredded
- 4 Roma Tomatoes, diced
- 1/2 Purple Onion, cut Fajita Style into slivers
- 2 mangos, diced
- 1 handful italian flat leaf parsley, chopped
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 tablespoon vegetable oil
- salt to taste
- cracked black pepper to taste
- In a large bowl mix Ricotta Cheese, chopped green chile and garlic powder.
- In a small bowl, beat eggs slightly with a splash of water to create "eggwash"
- Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.
- Add a teaspoon of chile cheese filling in 4 spots in the corners of the wonton wrapper down just far enough to give room to seal the edges on all four sides of each filling spot.
- Place another Wonton Wrapper on top and seal edges and seal well around each filling spot - press gently but firmly to seal well. Use a knife or ravioli cutter to cut into 4 raviolis along the sealed seams. (Repeat steps 3-5 to create the rest of the ravioli with remaining wonton wrappers and filling).
- In a sautee pan over med to low heat, sautee 4 tbsp. of olive oil with one clove of garlic, 1/2 purple onion, and the 4 roma tomatoes and salt to taste until onions become translucent, then add the 2 diced mangos and sautee for a minute longer - turn off heat and cover to keep warm
- Boil Raviolis in Water with 1 tbsp. of vegetable oil and a small handful of salt for 2 to 3 minutes. Lift gently with flat spatula with holes to drain water.
- Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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