Ravioles San Angel

Jorge Chávez
Feb. 22, 2016

Ravioli stuffed with traditional Mexican cheese. Served with shrimp and finished with a tomato-garlic sauce


2 tomatoes, peeled and diced
1 clove garlic, diced
2 tbsp. olive oil
1 cup white wine
2 tbsp. sugar
1 basil leaf
1 cup chicken broth
Salt and pepper


4 oz. ravioli dough
2 oz. grated panela cheese
2 oz. grated fresh cheese
1 tbsp. olive oil


200 g. prawns
Pinch of salt
Juice from 1/3 lemon
1 tbsp. olive oil with garlic


Fry tomatoes with garlic, olive oil and sugar until caramelized. Add white wine and reduce. Add chicken broth and basil and boil for 10 more minutes. Season to taste.

Put half the dough through machine. Cut to size desired. Mix the two cheeses together and put on top of each ravioli. Put last half of the dough through machine. Cut to size and place on top of the ravioli. Press edges to close.

Marinate with salt, lemon, olive oil and garlic. Arrange prawns to form a crown. Bake for 10 minutes at 392 F.

To Serve:
Put ravioli into a pan and add the sauce. Heat for two more minutes and place on a large plate. Place the crown of prawns on top of the ravioli. Decorate with basil leaves.


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Galería Contempo

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Barcelona Tapas

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