Tomato and Mozzarella Ravioli with Chorizo and Creamy Chipotle Sauce

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.
   

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