Ravioli with Poblano Cheese Sauce
Treat your taste buds to a delightful fusion of creamy indulgence and smoky flair with this Ravioli with Poblano Cheese Sauce recipe. Perfectly cooked ravioli—filled with cheese or spinach—are tossed in a velvety cheese sauce infused with roasted poblano peppers, giving it a rich, smoky depth that will elevate any dinner table. A blend of mozzarella, Parmesan, and cream cheese makes the sauce irresistibly creamy, while minced garlic and the poblano puree add layers of flavor that are both bold and comforting. Ideal for a quick yet gourmet weeknight meal, this recipe pairs wonderfully with crusty bread or a crisp side salad for a complete dining experience. Ready in under an hour, it's a crowd-pleasing way to bring vibrant Tex-Mex inspiration to your pasta repertoire!
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Recipe Information
Ingredients
- 16 ounces Fresh or store-bought ravioli (e.g., cheese or spinach filling)
- 2 medium Poblano peppers
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 4 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded Parmesan cheese
- 1 clove Garlic clove, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Olive oil
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blackened. Place the peppers in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
Once steamed, peel the charred skin off the poblano peppers. Remove the stems and seeds, then roughly chop the peppers. Set aside.
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions, then drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually add the milk to the skillet, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Add the cream cheese, shredded mozzarella, and Parmesan cheese to the skillet, stirring until melted and smooth.
In a blender or food processor, puree the chopped poblano peppers with 1 teaspoon of olive oil until smooth. Stir this poblano puree into the cheese sauce. Add salt and ground black pepper, adjusting to taste.
Add the cooked ravioli to the skillet, tossing gently to coat the pasta in the poblano cheese sauce.
Serve the ravioli warm, garnishing with additional Parmesan cheese or fresh cilantro if desired.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 712 mg | 55% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
