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
Ingredients
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1 pound
Wonton Wrappers
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2
eggs, slightly beaten with water
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8 ounces
Ricotta Cheese
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1/2 cup
green chile, chopped
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1 teaspoon
garlic powder
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4 tablespoons
Parmiggano Reggiano, shredded
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4
Roma Tomatoes, diced
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1/2
Purple Onion, cut Fajita Style into slivers
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2
mangos, diced
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1 handful
italian flat leaf parsley, chopped
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4 tablespoons
extra virgin olive oil
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1
clove of garlic
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1 tablespoon
vegetable oil
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salt to taste
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cracked black pepper to taste
Directions
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In a large bowl mix Ricotta Cheese, chopped green chile and garlic powder.
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In a small bowl, beat eggs slightly with a splash of water to create "eggwash"
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Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.
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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.
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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).
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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
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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.
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Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)
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