Typically green chile (chili) recipes are associated with South Western or Mexican cuisine. I’m not a fan of either, but I sure do love green chile!
So, I had an idea. I’ve mixed and matched the green goodness with spices like garam masala and even sweet autumn spices and squash, but this time I was in the mood for something Italian – something with lots of basil (I could eat basil all day every day, by the way). I decided upon a green chile ravioli, stuffed with goat cheese, prosciutto, and basil. Interesting and fantastic all at once – it was!
Green Chile Italiano Ravioli
And, by the way, I’ve always detested my ravioli press. Brian asked me why I don’t use it more. “It sucks. I need Valerie’s.”
And today, I fought with the ravioli press AND the ravioli.
The ravioli won – for a period.
I attribute both to my laziness in using wonton skins rather than my own homemade pasta, as well as to the ridiculous press that I have.
After getting three or four picture perfect raviolis, I gave up.
I sliced up the skins and sautéed them and then added the sauce.
It tasted great – the same – just wasn’t very pretty.
Long story short, I need a new ravioli press. I want Valerie’s!
Green Chile Italiano Ravioli
fresh pasta or wonton skins 🤦🏼♀️
8 oz. chèvre goat cheese, divided in half
1 large egg
14 oz. green chile sauce, divided
sea salt and pepper
4 oz. prosciutto, finely chopped
2 Tbs. fresh basil, finely chopped
2 tsp. balsamic vinegar reduction
2 Tbs. butter or oil
Combine 4 oz. chèvre, egg, and 2 Tbs. green chile in a bowl with sea salt and pepper. Mix well. Add half the prosciutto and 1/3 of the chopped basil.
Transfer 1-2 tsp. of the mixture to the center of a wonton skin or square slice of homemade pasta. Wet the edges with water and fold over into a pretty pasta triangle purse. Continue until the filling is finished.
Heat the butter or oil in a large skillet over low heat. Add the pasta purses, not overlapping, and cook 3-4 minutes on each side. Transfer to a serving plate once cooked – in batches.
Meanwhile, in a separate pot, combine the remaining goat cheese, green chile, prosciutto, and another 1/3 of the basil with a little salt and pepper. Heat and stir until smooth.
Serve the cooked ravioli purses smothered in sauce, topped with the remaining fresh basil and drizzled balsamic reduction, along with fresh ground pepper.
Allow the “wow” to overtake your senses.
