Chile Relleno Ravioli

Directions

1. In a large bowl mix Ricotta Cheese, chopped green chile and garlic powder.
2. In a small bowl, beat eggs slightly with a splash of water to create "eggwash"
3. Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.
4. 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.
5. 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).
6. 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
7. 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.
8. Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)