I remember fixing ravioli when I was younger with my mom. However, I have grown up and love trying a new twist on old favorites. This particular recipe blends common southwestern or Mexican seasoning with boiled wontons along with a salsa vinaigrette made with poblano chilies, avocados, tomatoes and cilantro. Rich with flavor.

Ingredients:
1 lb. ground beef
1 red onion, minced
2 cloves garlic, minced
1/2 cup finely grated Manchego cheese
1/4 teaspoon paprika
1 teaspoon freshly ground black pepper
1 (1 lb.) package round wonton wrappers (60 wonton wrappers)
1 egg plus 1 Tablespoon water, whisked for egg wash
Salsa Vinaigrette
2 large poblano chiles, roasted, peeled and seeded
2 cloves garlic, peeled
2 – 3 Tablespoons lime juice
1 Tablespoon cider vinegar
pinch sugar
3/4 – 1 cup olive oil
Salt and pepper, to taste
3 ripe Haas avocados, pitted, peeled and chopped
3 cups chopped tomatoes
1 red onion, diced
3 Tablespoons coarsely chopped fresh cilantro

Saute ground beef with onion and garlic in saucepan over medium-high heat. While stirring, break up ground beef to be in small chunks while cooking. Brown ground beef and heat onion until translucent; about 7 to 8 minutes.

In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil. Put the beef mixture, cheese, paprika, and black pepper, in a large bowl and mix well to incorporate.

Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.

Put 1 tablespoon meat mixture in the center of each wrapper. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.

Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.

Create vinaigrette by combining chiles, garlic, lime juice, vinegar, and sugar in a blender. Puree until smooth. If ingredients do not puree, add water by teaspoons full until pureed. Gradually add olive oil and pulse until mixture is emulsified to a consistency like that of heavy cream. If too thick, add water to achieve desired consistency. Taste and adjust seasoning.

In a large bowl combine avocado, tomato, onion and cilantro with vinaigrette.

Serve warm ravioli equally in bowls with salsa vinaigrette drizzled and placed over wontons.

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