Ingredients for Ravioli With Poblano Cheese Sauce
- 1 pound cheese ravioli
- 2 tablespoons butter
- Onion
- Poblano Chiles
- Cilantro
- 4 ounces cream cheese, softened
- Manchego Cheese
- Evaporated Milk
- Chicken Bouillon Granule
- Parmesan Cheese
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How to Make Ravioli With Poblano Cheese Sauce
- Cook ravioli according to package directions. Set aside.
- While ravioli cooks, roast poblano peppers: Preheat oven to 400°F (200°C). Halve poblanos, remove seeds and membranes. Place cut-side down on a baking sheet and roast for 20-25 minutes, or until skin is blackened and blistered.
- Place roasted poblanos in a bowl and cover with plastic wrap for 10 minutes. This helps loosen the skin.
- Peel and roughly chop the roasted poblanos.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to create a roux.
- Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring frequently.
- Reduce heat to low. Stir in cream cheese, shredded cheddar cheese, and chopped poblanos. Season with salt and pepper to taste. Simmer until cheese is melted and sauce is smooth.
- Add cooked ravioli to the sauce and toss gently to coat.
- Serve immediately and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
82g
Carbs
3g
