Ravioli with Mouth-Watering Spanish Sauce and Queso Fresco

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A good way to use up fresh vegetables is to make some mouth-watering Spanish Sauce.  It’s a versatile sauce that can be used over chicken, steak, seafood and in this recipe, ravioli.  It’s low in sodium and appealing to vegetarians.  My daughter, Madison loved it!  Oh and check out the pretty little wooden salt keeper.  Thank you Rachel!!!

Featured on Fox News Latino

Makes 2 romantic servings or 4 appetizer servings.

Basic Spanish Sauce Ingredients

• 1 small onion, chopped
• 1 red pepper, diced
• 2 carrots, diced
• 2 cloves of garlic, very finely chopped
• 2-3 plum tomatoes, diced
• ½ cup white wine (optional)
• 1/2 – 1 cup chicken stock
• Stick of cinnamon
• 1 bay leaf
• Dash of sweet paprika
• Pinch of sugar
• 2-3 tablespoons of  olive oil

Queso Fresco Filling

• 7oz. queso fresco (farmers cheese) grated
• 1 egg
• 3 tablespoons parmesan cheese
• 1 tablespoon finely minced fresh flat leaf parsley
• salt and pepper to taste
• 6 egg roll wrappers

Directions

1. In a saucepan heat vegetable oil over medium heat.  Add onion and garlic. Cook, stirring regularly, until softened and a light golden brown.
2. Add the pepper and carrot, and cook for a few minutes, until they start to get soft.   Add the paprika and wine.
3. Add the chopped tomatoes and half a cup of stock or remaining stock if not using wine. Add cinnamon stick, bay leaf and pinch of sugar.  Stir and leave on a low simmer for at least half an hour.
4. While the sauce is simmering, prepare the filling by combining grated queso fresco, egg, parmesan cheese , parsley and salt and pepper.
5. Line up 3 egg roll wrappers on a cutting board or wax paper. Brush with water.
6. Using a tablespoon, arrange 4 dollops of the filling on each wrapper .
7. Place another wrapper directly on top, pressing around the filling and sealing the edges.
8. Using a fluted ravioli cutter, cut out squares of ravioli or simply cut with a knife and press with a fork. Each filled wrapper will yield 4 raviolis, giving you a total of 12.
9. Place ravioli onto a floured baking sheet.
10. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together.
11. Place ravioli onto a floured baking sheet.
12. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together.
13. Spoon sauce over ravioli and top with more parsley and parmesan cheese.