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Basic Spanish Sauce Ingredients:1 small onion, chopped 1 red pepper, diced 2 carrots, diced 2 cloves of garlic, very finely chopped 2-3 plum tomatoes, diced ½ cup white wine (optional) 1/2 - 1 cup chicken stock Stick of cinnamon 1 bay leaf Dash of sweet paprika Pinch of sugar 2-3 tablespoons of olive oil Queso Fresco Filling:7oz. queso fresco (farmers cheese) grated 1 egg 3 tablespoons parmesan cheese 1 tablespoon finely minced fresh flat leaf parsley salt and pepper to taste 6 egg roll wrappers![raviolipicturetwo]()
Step 1 In a saucepan heat vegetable oil over medium heat. Add onion and garlic. Cook, stirring regularly, until softened and a light golden brown.![raviolipicturethree]()
Step 2 Add the pepper and carrot, and cook for a few minutes, until they start to get soft. Add the paprika and wine.![raviolipicturefour]()
Step 3 Add the chopped tomatoes and 1/2 a cup of stock or remaining stock if not using wine. Add cinnamon stick, bay leaf and pinch of sugar. Stir and leave on a low simmer for at least half an hour.![raviolipicturefive]()
Step 4 While the sauce is simmering, prepare the filling by combining grated queso fresco, egg, parmesan cheese , parsley and salt and pepper.![raviolipicturesix]()
Step 5 Line up 3 egg roll wrappers on a cutting board or wax paper. Brush with water.![raviolipictureseven]()
Step 6 Using a tablespoon, arrange 4 dollops of the filling on each wrapper .![raviolipictureeight]()
Step 7 Place another wrapper directly on top, pressing around the filling and sealing the edges.![raviolipicturenine]()
Step 8 Using a fluted ravioli cutter, cut out squares of ravioli or simply cut with a knife and press with a fork. Each filled wrapper will yield 4 raviolis, giving you a total of 12.![raviolipicture10]()
Step 9 Place ravioli onto a floured baking sheet.![raviolipicture11]()
Step 10 In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together.![raviolipicture12]()
Step 11 Cook for 2 to 3 minutes. Using a spider strainer or a slotted spoon, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.![raviolipicture13]()
Step 12 After you have plated the ravioli, take a potato masher and press the veggies in the sauce.![raviolipicture14]()
Step 13 Spoon sauce over ravioli and top with more parsley and parmesan cheese.Ravioli with Spanish Sauce and Queso Fresco
A versatile sauce that can be used over chicken, steak, seafood and in this recipe, ravioli.
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- Ravioli with Spanish Sauce and Queso Fresco
