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Ravioli with Salsa Verde

Yield Makes 4 servings


  • 1 pound tomatillos
  • 3/4 pound fresh poblano (also called pasilla) chilies, rinsed
  • 1 onion (1/2 lb.), peeled
  • 3 cloves garlic, unpeeled
  • 1 cup fat-skimmed chicken broth
  • 1/2 cup fresh cilantro, rinsed
  • 2 packages (9 oz. each) cheese-filled ravioli
  • 1/4 cup finely chopped tomato
  • Salt

Nutrition Information

  • calories 512
  • caloriesfromfat 26 %
  • protein 26 g
  • fat 15 g
  • satfat 7.4 g
  • carbohydrate 68 g
  • fiber 4.9 g
  • sodium 511 mg
  • cholesterol 110 mg

How to Make It

  1. Remove and discard husks from tomatillos; rinse tomatillos well. Cut chilies in half lengthwise; remove and discard stems, seeds, and veins. Cut onion crosswise into 1-inch slices. Arrange tomatillos, chilies (cut sides down), onion, and garlic in a single layer in a 10- by 15-inch pan.

  2. Broil 4 to 6 inches from heat until vegetables are well browned, 15 to 20 minutes. When garlic is cool, peel.

  3. Transfer vegetables and any liquid to a blender or food processor. Add broth and cilantro; whirl until smooth.

  4. Pour chili mixture into a 3- to 4-quart pan over medium heat; stir occasionally until steaming.

  5. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

  6. Add ravioli to the chili mixture and stir gently. Spoon equally into wide bowls. Garnish with tomato and add salt to taste.