Breaded Nacho Cheese Ravioli with Fiery Tomato Salsa
Manchego cheese is made in the la mancha region of Spain and is protected by European designation of protected origin mandates. This hard to semi hard cheese is typically made from sheep's milk and is aged for a minimum of 60 days and up to 2 years.
24 breaded ravioli
1 1/2 cup ripe tomatoes, peeled, seeded and diced
1/3 cup Vidalia onion, minced
1 garlic, minced
2 tbsp. fresh cilantro, chopped
1 lime, zest and juice reserved
1 tbsp. minced jalapeno
1/2 tbsp. chipotle pepper in adobo sauce
1 tsp. cumin
3 tbsp extra virgin olive oil
TT manchego cheese
In a bowl combine all ingredients. Allow salsa to stand at room temperature for at least 1 hour before serving. Fry ravioli until golden brown then serve with salsa. Finish with grated manchego cheese.
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