Toasted Nacho Cheese Ravioli

Description

Blend of nacho cheese and spicy jalapeños wrapped in fresh pasta, then coated in Italian breadcrumbs and pre-fried for oven baking.

At a Glance

Item Code

40097

Weight

2/5 lbs

Case Count

225 each

Dimensions

2" Square

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Recipe Ideas

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Toasted Nacho Cheese Ravioli & Guacamole

Ingredients (4 servings):

  • 12-15 toasted ravioli
  • 2 ripe avocados
  • 1 garlic clove, minced
  • 1 roma tomatoes, diced
  • 2 limes, squeezed
  • 1 tbsp cilantro, chopped
  • TT salt and pepper
  • 2 tbsp EVO
  • TT jalapeno or habanero, minced

Directions:

Puree Avocados then fold in add garlic, tomatoes, cilantro, EVO, jalapeno, limes and season with salt and pepper. Refrigerate for 1 hour before serving. Serve with baked nacho cheese ravioli.

About the Dish:

“The Aztecs in Mexico invented guacamole in the 16th century. It is an avocado based dip with limes and fresh herbs. In America is widely used as a dip or a condiment even in salads.”

Toasted Nacho Cheese Ravioli with fiery Tomato Salsa

Ingredients (4 servings):

  • 24 toasted 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 salt
  • TT queso fresco

Directions:

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 queso fresco cheese.

About the Dish:

“Queso fresco which means ‘fresh cheese’ is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. It is un-aged and therefore relatively mild in flavor which lends itself to being used in lighter summer fair or traditionally, tacos.”

Toasted Nacho Cheese Ravioli with Grilled Andouille Sausage and Creole Tomato Sauce

Ingredients (4 servings):

  • 24 breaded ravioli
  • 2 cups canned tomatoes, crushed
  • 3 tbsp. onion, diced
  • 1 garlic, shaved
  • 1 red bell pepper, roasted
  • 3 tbsp. celery, diced
  • 3 tbsp. green onions, chopped
  • juice of 1 lemon
  • 1 tbsp. basil, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 cup chicken stock
  • 1 tbsp, old bay seasoning
  • 1 tsp. smoked paprika
  • 1 tbsp. tabasco
  • 1 Andouille sausage, grilled
  • TT salt
  • extra virgin olive oil

Directions:

Heat olive oil in a small pot then add onions, garlic, celery and cook until soft. Add bell peppers, tomatoes, chicken stock, basil, oregano, lemon juice, tabasco, old bay seasoning and smoked paprika. Simmer for 15-20 minutes. Stir in green onions and season with salt and a pinch of sugar. Fry ravioli until golden brown then toss with the grilled Andouille and parmesan cheese. Serve with creole tomato sauce.

About the Dish:

“Frying is thought to have originated in ancient Egypt sometime around 2500 BC. Since then almost every world culture has adapted this cooking method. In Japan tempura was one of the first creations, in France and Belgium the fried potato or French fry and in the US items like Kentucky style fried chicken, corn dogs and of course toasted ravioli.””

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