I love that life has all kinds of moments: happy, sad, angry, quiet, loud, makes sense, makes no sense, makes you go blank, makes you go a thousand miles an hour… This sweet plantain ravioli with chorizo chipotle sauce reminds me of similar fullness in life: sweet, savory, spicy, tangy. Yes!
When I left Ecuador with my family, there were so many things running through my head. I had just finished high school and in good ol’ teenage fashion, I was sad to leave my friends, but also happy that were going to be reunited with my mom, and excited about this new chapter in our lives. Never in a million years I imagined I would travel to the United States to go to college, much less LIVE in this country and enjoy all the freedoms and grab hold of all the opportunities I encountered. Many times, I pinch myself as I wonder if all this is real, and I remain in awe of the One who laid this path for me to follow…
So if you enjoy life with all its intricacies and flavors, then I know you will enjoy the unexpected twist on sweet plantains, and will HANDS DOWN agree with me that they pair so well with this spicy chorizo chipotle sauce. Yeah!
Preparing the sauce:
Remove the chorizo from its casing, and sautee in hot heat to render its fat.
Remove the chorizo from the skillet. Sautee the onions and garlic in the rendered fat until the onions are translucent and the garlic releases its aroma.
Add a couple of tablespoons of lime juice to the onions and garlic; this will add a bit of tanginess to the chorizo mixture.
Add the chorizo back to the skillet, and add the minced chipotle peppers and some chicken stock. Stir to incorporate.
To thicken the chorizo sauce, lower the heat to medium add a cornstarch slurry made with a couple of tablespoons of cornstarch dissolved in a couple of tablespoons of chicken stock. Stir constantly.
Just before serving, warm up the sauce for about 10 minutes.
Preparing the raviolis:
To capitalize on the plantains sweetness, this is what they should look like: almost black. You may be tempted to throw them away. But don’t! These are perfect. So, peel them and cut them into thirds.
In a stock pot, add the plantains, water, cinnamon stick and whole cloves. Bring the water to a boil.
Once boiling, lower the heat to medium and let them simmer until they are soft.
Place your drained plantains in a bowl.
Mash the plantains while they are still warm.
To the mashed plantains, add the ricotta cheese,
Add the spices: nutmeg, cinnamon, salt, ground allspice. Continue to mash to combine the ingredients.
Then add the egg.
And stir. The mixture will have the appearance and consistency of pumpkin puree.
Line baking sheets with parchment paper, and place down 9-12 wonton wrappers per baking sheet. Note that I did not do this initially and I paid for it later – some of them stuck. Scoop about one tablespoon of the sweet plantain filling on top of the wonton wrappers. I had some square ones and some round ones.
The round ones are my favorites! Wet the edges of the wonton wrappers with water and place another one over it to form the ravioli. Press the edges together to ensure the raviolis are completely sealed.
Here’s the great part about this: you can freeze the wontons for later use. Just lay them on baking sheets lined with parchment paper – again, FAIL for me, and place them in the freezer for about 15 minutes. Remove the ravioli from the baking sheets and store them in freezer bags, and freeze them for up to a month.
In a stock pot, bring some water to a boil. Place 3-4 wonton wrappers at a time to cook. The wontons will be done when they float to the top, in about 3 minutes. The same is done if you cook frozen raviolis and it takes about the same time, since the water is so hot. I actually found that it was better to handle the raviolis when they were frozen, so if you have time, throw them in the freezer for 15 minutes and then you can cook them for dinner.
To serve, place 6-8 raviolis in a deep dish, and scoop some of the chorizo chipotle sauce over them.
- 5 yellow plantains (sweet plantains), very ripe, peeled and cut in thirds
- 1 cinnamon stick
- 5 whole cloves
- 5 cups water
- 8 oz low fat ricotta cheese
- Salt to taste
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 egg
- 3-4 12-oz packages wonton wrappers (squares or rounds)
- 16 oz chorizo sausage, casings removed
- 4-5 chipotle peppers in adobo sauce, minced
- 1 small shallot, finely diced
- 4 garlic cloves, minced
- Juice of 2 limes
- 3 cups low sodium chicken stock
- 2 tbsp cornstarch dissolved in 2 tbsp chicken stock
- In a large skillet on medium high heat, fry the chorizo sausage to render its fat. Once cooked, remove the chorizo from the skillet and set aside.
- In the rendered fat, sautee the onions and the garlic until the onions are translucent.
- Add the juice of 2 limes to deglaze the skillet.
- Add the sausage back to the skillet, along with the chipotle peppers and the chicken stock. Stir to combine.
- Lower the heat to medium and add the cornstarch slurry, stirring constantly. The sauce will begin to thicken. Set the sauce aside, and warm up just before serving with the ravioli.
- In a stock pot, add the plantains, water, cinnamon stick and whole cloves. Bring the water to a boil.
- Once boiling, lower the heat to medium and simmer until the plantains are completely cooked (they will be soft).
- Drain the plantains and transfer them to a large bowl. Discard the water.
- With a potato masher, mash the plantains while they are still warm.
- To the mashed plantains, add the ricotta cheese, salt, spices and egg. Stir with a spatula to combine all the ingredients. The mixture will have the appearance and consistency of pumpkin puree.
- Line baking sheets with parchment paper, and place down 9-12 wonton wrappers per baking sheet.
- Place about a tablespoon of the plantain mixture in the center of each wonton wrapper.
- Wet the edges of the wonton wrappers with water and place another one over it to form the ravioli. Press the edges together to ensure the raviolis are completely sealed.
- In a stock pot, bring some water to a boil. Place 3-4 wonton wrappers at a time to cook. The wontons will be done when they float to the top, in about 3 minutes.
- To serve, place 6-8 raviolis on a plate and ladle some of the chorizo sauce over them.
- To store remaining wontons, lay them on baking sheets lined with parchment paper, and place them in the freezer for about 15 minutes. Remove the ravioli from the baking sheets and store them in freezer bags, and freeze them for up to a month.