Tomato and Mozzarella Ravioli with Chorizo and Creamy Chipotle Sauce

An easy and mouthwatering recipe for Tomato & Mozzarella Ravioli with a Mexican-inspired creamy chipotle sauce

  • Servings 2-4
  • 50
  • Easy

Recipe

Ingredients

  • 1 package BUITONI Refrigerated Tomato & Mozzarella Ravioli (18 oz.)
  • 2 tbsp. Olive Oil
  • 1 Brown Onion, diced
  • 2 Garlic Cloves, minced
  • 1 lb. fresh Mexican Chorizo, removed from casing
  • 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

Directions

  1. 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.
  2. 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.
  3. In large pot, cook ravioli per package instructions. Drain ravioli, saving 1/4 cup of cooking water.
  4. 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).
  5. Portion ravioli on plates, top with cotija cheese and garnish with fresh basil.

SHOP INGREDIENTS NOW

icon

Colombian Hominy and Pork Stew

Make this delicious and traditional ‘cuchuco’ this holiday season, a classic staple from central Colombia.

icon

Tai Snapper Ceviche

This masterwork of ceviche art is a recipe from our friends at Ceviche Project.

Join our table

Subscribe to our Newsletter

Have no product in the cart!