Ravioli with Salsa Verde
More From Sunset
Amount per serving
- Calories: 512
- Calories from fat: 26%
- Protein: 26g
- Fat: 15g
- Saturated fat: 7.4g
- Carbohydrate: 68g
- Fiber: 4.9g
- Sodium: 511mg
- Cholesterol: 110mg
- 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
- 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.
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