Instructions:

Sur la Table Chipotle Asadero Ravioli with Roasted Corn and Avocado Sauce

Source: Sur La Table - The Arizona Republic July 25, 2001

8 ounces grated Asadero cheese (may substitute
    mozzarella or pepper jack cheese)
1 cup ricotta cheese
1 egg
1/2 cup Parmesan cheese
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
Roasted Corn and Avocado Sauce (recipe follows)

For filling: In a medium bowl, combine Asadero (or mozzarella or pepper jack cheese), ricotta, egg, Parmesan, chili powder, cumin, salt and pepper. Roll out dough to No. 6 setting on a pasta machine.

To stuff ravioli: Drop spoonfuls of filling at even intervals onto a sheet of dough. Lightly wet the dough around the filling. Press a top sheet of dough onto the bottom one at the wet parts. Cut out ravioli with a knife, pizza wheel or ravioli stamp. Or use a ravioli form according to its directions.

Bring a large pot of salted water to a boil. Cook the ravioli for 2 to 3 minutes. Serve with Roasted Corn and Avocado Sauce.

Makes 4 servings.

Roasted Corn and Avocado Sauce
2 poblano chiles, roasted, peeled and chopped (see note)
1 avocado, peeled
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon chili powder
2 cups chicken or vegetable stock
Salt and pepper, to taste
Kernels from 2 ears of corn, grilled
1 red bell pepper, roasted, peeled and chopped (see note)
More cilantro, for garnish

Place the chiles, avocado, 1/2 cup cilantro, lime juice and chili powder in a blender. Heat the stock until simmering and slowly pour it into the blender. Blend until smooth. Season to taste with salt and pepper.

Pour the sauce over the ravioli and sprinkle with corn, chopped red bell pepper and additional cilantro.

NOTE: To roast chiles and red pepper, blacken them over an open flame. Remove the skin with a paper towel. Do not rinse.

Approximate values per serving (filling only): 460 calories, 32 g fat, 135 mg cholesterol, 33 g protein, 17 g carbohydrates, 4 g fiber, 1,299 mg sodium, 60 percent calories from fat