2 cans Chipotle Peppers in Adobo sauce, drained, chopped
1 Red Bell Pepper, seeded, chopped
1 cup Mexican Squash (aka white squash), chopped
2 tbsp. Tomato Paste
8 oz. Mexican Crema
Coarse Sea Salt
Freshly Ground Pepper
1/2 cup grated Cotija Cheese
2 tbsp. Fresh Basil, thinly sliced
Heat olive oil in a deep pan over medium-hight heat. Add onions and cook for about 4-5 minutes, until onions are soft and translucent. Add in chorizo and garlic and cook for 6 minutes, breaking it with a wooden spoon.
Add in chipotle peppers, red bell peppers, and Mexican squash to pan. Gradually add tomato paste and Mexican crema. Whisk until well mixed and season with salt & pepper. Reduce heat to low and simmer for about 5 minutes. Turn off heat and keep covered.
In large pot, cook ravioli per package instructions. Drain ravioli, saving 1/4 cup of cooking water.
Add cooked pasta to sauce pan; stir gently to coat. If the sauce is too thick, add 1 tbsp. of cooking water to thin it out (or more to reach desired consistency).
Portion ravioli on plates, top with cotija cheese and garnish with fresh basil.