Piquant Ravioli

Ingredients Weight Measure
Chicken breasts, fresh, skinless 16 oz.
TABASCO® brand Chipotle Pepper Sauce, divided 6 oz.
Extra virgin olive oil 1-1/2 oz.
Lime, juice of 1 ea.
Goat cheese 6 oz.
Cream cheese 2 oz.
Kiwis, fresh, small dice 2 ea.
Mangoes, fresh, small dice 2 ea.
Papaya, fresh, small dice 1 ea.
Pineapple, fresh, small dice 4 oz.
Kosher salt to taste
Black pepper to taste
Wonton skins, fresh 3"x3" in size 80 ea.
Egg wash as needed
Garlic, fresh, small dice 1 oz.

Sunshine Glaze

Ingredients Weight Measure
Orange juice, fresh 14 oz.
TABASCO® brand Original Red Sauce 2 oz.
Sweet butter 10 oz.


Ingredients Weight Measure
Mixed greens as needed


  1. For the Piquant Ravioli, marinate the chicken breasts in 4 oz. TABASCO® Chipotle Pepper Sauce, olive oil and the lime juice for 10-20 minutes.
  2. Grill the chicken. Small dice cooked chicken, and chill for fruit and cheese mixture.
  3. In a mixing bowl, combine goat cheese, cream cheese, kiwis, mangoes, papayas, pineapples and grilled chicken; mix well. Add salt and pepper and 2 oz. remaining TABASCO® Chipotle Pepper Sauce.
  4. Brush wonton skins with egg wash and fill with fruit, cheese and chicken mixture. Fold corners together, into the shape of a triangle, and hold for service.
  5. For the Sunshine Glaze, in a sauce pot, add orange juice and TABASCO® Original Red Sauce. Reduce liquid to a little more than half on medium heat. When liquid has reduced, whisk in butter. Strain and hold for service.
  6. To serve, bring salted water to a boil and cook ravioli. On a serving plate, present a bed of mixed greens. Top greens with cooked ravioli and drizzle with Sunshine Glaze. Place remaining sauce in a side dish for extra dipping.

Yield: 20 servings