Learn to make fresh pasta for ravioli and fill them with this delicious mushroom mixture in a creamy tomato chipotle sauce with cheese. You'll have fun cooking this recipe, and the flavor will captivate you.
2 tablespoons parsley, finely chopped, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
2 Del Fuerte® tomato purée with chipotle chile, for the filling and the sauce
1/2 cups cream cheese, half for the filling and half for the sauce
1/2 cups sour cream, half for the filling and half for the sauce
flour, for rolling out
egg, for brushing
water, for cooking the pasta
1 tablespoon salt, for cooking the pasta
añejo cheese, for serving
Preparation
45 mins
30 mins
Low
In a bowl, mix the flour with the egg, olive oil, salt, vinegar, and enough water to form a dough. Refrigerate covered with plastic for 1 hour.
For the filling, heat the oil and cook the onion, garlic, and mushrooms. Add the parsley, season with salt and pepper. Add a piece of Del Fuerte® Chipotle Tomato Puree, ¼ cup of cream cheese, and ¼ cup of sour cream. Cook until all the ingredients are combined and you have a thick filling. Let cool.
For the sauce, heat a skillet over medium heat with the remaining Del Fuerte® Chipotle Tomato Puree, add the remaining cream cheese and sour cream, cook until combined, season to taste. Set aside.
On a clean table, sprinkle flour and divide the dough into 2. Use a rolling pin to flatten until you form two rectangular sheets of the same size, place the filling spaced 4 cm apart, brush the edges and between the filling with a little egg, and cover with the remaining dough. Cut and seal with a fork. Let the ravioli dry for 30 minutes.
Heat a pot over medium heat with water and salt until it reaches boiling point, cook the ravioli for 10 minutes. Remove from the water and serve with sauce and a little aged cheese. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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