This unique ravioli, incorpoating corn, chipotle peppers and Manchego cheese will remind you of the Southwest.

4 ears of sweet corn, roasted
8 oz. boneless, skinless chicken breast cut in strips
2 tsp. chili powder
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. smoked paprika
2 tsp. garlic, minced, divided
½ C. shallots, minced, divided
2-3 canned chipotle peppers in adobo sauce, chopped, divided
4 Tbsp. cilantro, chopped, divided
2 Tbsp. dried bread crumbs
4 Tbsp. grated Manchego cheese, divided
¼ C. white wine
1 egg
¼ C. sour cream
1 pkg. wonton wrappers
1 15-oz can of chopped, fire-roasted tomatoes
¼ C chicken broth

Spray shucked, cleaned ears of corn with small amount of non-stick cooking spray. Broil 5 inches from heat for about 20 minutes, turning ¼ turn every 5 minutes, until char marks develop. Let corn cool. Remove kernels from cob.

Place chicken strips in a ziplock bag containing chili powder, cayenne pepper, cumin and paprika. Shake to coat chicken pieces. Brown chicken in 2 Tbsp. olive oil over medium-high heat. Add ¼ C shallot and 1 tsp. garlic and sauté until vegetables are just tender. Add 2 Tbsp. cilantro, 2 Tbsp. bread crumbs and 1 Tbsp Manchego cheese.

Add ¼ C white wine, 1 chopped chipotle pepper, ½ C of roasted corn and 1 Tbsp olive oil. Reduce heat and let simmer 3-4 minutes.

Pulse all ingredients together in a food processor. Add egg, sour cream and 1 Tbsp. Manchego cheese. Pulse again. Chill before filling ravioli.

To assemble ravioli:

Lay wonton wrapper on cutting board. Place 1 tsp. of chilled filling mixture in the center of the wrapper. Moisten the edges of the wrapper with water. Take another wrapper, moisten the edges with water, and place atop the first wrapper. Using fingers, gently smooth any trapped air out of the center of the ravioli. Using a pastry crimper or fork, crimp the edges of the wrappers to form a tight seal.

To prepare salsa:

In a saucepan, place fire-roasted tomatoes, ¼ C shallot, 1 tsp. garlic, 1-2 chipotle peppers (to taste), salt (to taste). Simmer over low heat for 20 minutes. Place in blender and puree. Return mixture to pan and add remaining corn and ¼ C chicken broth.

To serve:

Place ravioli in sauce pan with boiling water. Be careful not to crowd the ravioli. Cook for 3 minutes; ravioli will float to the top of the pan. Gently remove from water with slotted spoon, let drain and place on plate. Top with a small amount of the salsa, and sprinkle with chopped cilantro and grated Manchego cheese.

This recipe currently has 0 comments. Add your own comment in the right hand menu.