This is closest I have come, so far, to homemade pasta. I cheated and used wonton wrappers. The ravioli was good, the wontons are pretty thin so it’s not as great as a big, puffy ravioli. The sauce was really good too. I made it from fresh green chili’s, green tomatoes, jalapenos, no-chicken broth, lots of spices and a little drop of liquid smoke. I cooked everything down for an hour or so then hit it with the immersion blender to make it nice and smooth.
I filled the ravioli with chopped up and lightly browned Gardein chick’n scallopini, roasted garlic, roasted red pepper, fresh cilantro, fresh diced jalapeno and onion (cooked down first), salt and pepper then mixed in a little bit of vegenaise to make it creamy.
Put a little spoonful on a wonton, brush the edges with water, then put another wonton over the top. Try to squeeze out excess air stretch it a little to fit closely on the edges.
Use a fork to pinch it together all the way around. Set aside on parchment paper until ready to cook. I boiled them in a deep saute pan so they would stay flat and not stick together.
Be creative with fillings, don’t use anything wet and cook down any fresh veggies first so they don’t release liquid inside the ravioli.
I served them up with refried beans and spanish rice to keep the theme going. Topped with my new favorite, Sour Supreme and fresh avocado slices.