2 largepoblano chile peppers, roasted, peeled, seeded and chopped
2 garlic cloves, minced
2 tablespoonsfresh lime juice
1 tablespooncider vinegar
2 tablespoonswater (optional)
¾ cupolive oil
3 avocados, pitted, peeled and chopped
3 cupschopped tomatoes
1 mediumred onion, chopped
3 tablespoonschopped cilantro
Combine sausage, cheese, shallot, garlic and pepper in a large bowl. Beat egg with water. Place one wonton wrapper on clean working surface; brush edges with egg wash. Place 1 tablespoon sausage mixture onto center of each wrapper. Top with second wrapper. Press edges together to seal. Cover tightly with plastic wrap and refrigerate until ready to cook.
Place peppers, garlic, lime juice, vinegar and sugar in a blender container; process until smooth, adding water, if necessary to puree. Add olive oil; process until smooth.
Combine avocado, tomato, onion and cilantro in a large bowl. Add the vinaigrette; toss lightly.
Cook ravioli, in batches, in boiling water 2 to 3 min. or until ravioli floats to top.
Serve warm ravioli in bowls with salsa vinaigrette.