Southwestern Sausage Ravioli and Avocado Salsa Vinaigrette
1 package Turkey Sausage Crumbles
½ cup (2 oz.) finely grated Manchego cheese
1 shallot, finely chopped
1 garlic clove, minced
¼ teaspoon freshly ground black pepper
1 package (16 ounces) wonton wrappers (60 wonton wrappers)
2 teaspoons water
2 large poblano chile peppers, roasted, peeled, seeded and chopped
2 garlic cloves, minced
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
⅛ teaspoon sugar
2 tablespoons water (optional)
¾ cup olive oil
3 avocados, pitted, peeled and chopped
3 cups chopped tomatoes
1 medium red onion, chopped
3 tablespoons chopped 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.