Southwest roasted green chiles and cheese make a perfect pairing with Italian marinara sauce. This giant ravioli is proof of that.
Ingredients
For pasta:
4 cups all purpose flour, divided
3 large eggs
1tablespoon olive oil
1 teaspoon salt
For filling:
2 eggs, lightly beaten
3 cups fresh ricotta, drained
½ cup fresh grated cotija cheese or parmesan
½ cup finely grated Monterey Jack cheese
2 roasted green chiles, seeded, peeled and diced
1 teaspoon salt
½ teaspoon black pepper
For sauce:
1 to 2 tablespoon olive oil (if using chiles or pepper flakes)
1 to 2 chile de arbol or 1 tablespoon crushed red pepper flakes (optional)
1 16 ounce jar of your favorite marinara sauce
Garnish:
Fresh, chopped cilantro or parsley or
baby spinach leaves tossed in a light olive oil vinaigrette
Instructions
Measure 3 cups of floor onto the countertop. Make an indentation or "well" in the center of the mound of flour. Lightly beat the eggs, olive oil and salt together and pour into the "well" in the center of the flour. With a fork, begin stirring the eggs in progressively larger circles so that the flour is mixed into the egg mixture a little at a time and no lumps are formed.
When the flour comes together in a ball, sprinkle some of the reserved flour over the counter and lightly knead until the dough is soft and not sticky. Add additional flour only until the dough is no longer sticky. Too much flour will give you a tuff dough. Pat the dough into a dish and wrap with plastic wrap. Set aside to rest for 30 to 45 minutes.
Cut the dough in half and roll out as thinly as possible. Cut into 6 inch diameter circles. Knead the scraps of dough together and let rest again, if necessary, to reach 8 circles.
While the dough is resting, combine the eggs, ricotta, cotija or parmesan cheese, Monterey jack cheese and salt. Stir well.
Spoon about one quarter of the filling into the center of four of the pasta circles. Wet the edges of the pasta with water. Top each ravioli with the remaining 4 circles. Start at the center of the ravioli and work out as many air bubbles as possible. Tightly seal all of the edges by pressing the edges between your finger and thumb or pressing the edge with the tines of a fork.
Cover ravioli with plastic wrap until ready to cook.
Heat 1 to 2 tablespoons of oiive oil in a pan. Crush the chile de arbol or red pepper flakes into the hot oil. Immediately remove from the heat and allow the oil to infuse in the oil for a few minutes. Add the marinara sauce and bring to a simmer.
When ready to serve, bring a 3 a skillet of water to a slow boil. Lower one ravioli into the skillet using a large slotted spatula or "spider." Allow to gently boil until the pasta is cooked and filling are cooked, about 5 to 8 minutes. Lift the ravioli out of the water and allow the excess water to drain off. Spoon directly onto a plate that has been prepared with warm marinara sauce. Cover to keep warm and repeat with the other ravioli. To save time, use two skillets to cook the ravioli.
Garnish with fresh grated cotija or parmesan cheese, minced fresh cilantro or parsley or baby spinach leaves tossed in the tiniest amount of olive oil vinaigrette.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/green-chile-cheese-ravioli-recipe/