Ingredients Weight Measure
Sweet potatoes, fresh, washed, diced 36 oz.
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Butter 8 oz.
Coconut, toasted 24 oz.
Crabmeat-filled ravioli 168 ea.
Olive oil as needed
Cilantro pesto (in basic pesto procedure, substitute cilantro for pesto) 72 oz.
Mangoes, fresh, diced 48 oz.
Canned chunk pineapple 36 oz.
Coconut, roasted, for garnish 2 oz.
Curry powder 1/4 tsp.


  1. Coat sweet potatoes with TABASCO® Chipotle Pepper Sauce. Roast in 350°F oven until al dente. Set aside.
  2. Melt butter and coat coconut. Toast at 350°F until golden brown. Set aside.
  3. Prepare ravioli. Lightly coat with oil. Set aside.
  4. Heat cilantro pesto. Set aside.
  5. In a sauté pan, sauté mangoes, pineapple and sweet potatoes in olive oil. Add ravioli, toss and sauté.
  6. To serve, place ravioli mixture on each plate, and ladle 6 oz. cilantro pesto on top. Garnish with 2 oz. of roasted coconut and 1/4 tsp. curry powder.

Yield: 12 servings