TWO TABASCO® RAVIOLI-STUFFED WITH HICKORY, GRILLED CHICKEN AND PLUM TOMATOES

Red TABASCO® Ravioli Dough

Ingredients Weight Measure
Semolina flour 1 lb.
Salt 1/4 oz.
Tomato paste 2 oz.
Eggs 2 ea.
TABASCO® brand Original Red Sauce 4 oz.

Egg Wash

Ingredients Weight Measure
Eggs, beaten slightly 2 ea.
Water 2 oz.

Jalapeño TABASCO® Green Ravioli Dough

Ingredients Weight Measure
Semolina flour 1 lb.
Salt 1/4 oz.
Eggs 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
Green food coloring (optional) 4-5 drops

Ravioli Filling

Ingredients Weight Measure
Chicken breasts, boneless, skinless 1-1/2 lbs.
Salt and black pepper as needed
Plum tomato concasse 1-1/2 lbs.

Spicy Roasted Yellow Bell Pepper Cream Sauce

Ingredients Weight Measure
Heavy cream 1 qt.
Yellow bell peppers, roasted, skins removed 16 ea.
TABASCO® brand Original Red Sauce 8 oz.
Salt and pepper to taste

Method

  1. To make Red TABASCO® Ravioli Dough, combine flour and salt. Add remaining ingredients; mix until firm dough is formed. Wrap dough in plastic and refrigerate 1 hour to let dough rest. Cut into smaller portions and roll into thin sheets of pasta using a pasta machine. Using ravioli cutters or a ravioli press, place filling in small spoonfuls onto pasta sheet; brush pasta with egg wash; cover with other sheet of pasta. Press to seal tightly and cut into desired shapes. Hold refrigerated.
  2. To make Jalapeño TABASCO® Green Ravioli Dough, combine flour and salt. Add remaining ingredients, mix until firm dough is formed. Wrap dough in plastic and refrigerate one hour to let dough rest. Cut into smaller portions and roll into thin sheets of pasta using a pasta machine. Using a ravioli cutters or a ravioli press, place filling in small spoonfuls onto pasta sheet; brush pasta with egg wash; cover with other sheet of pasta. Press to seal tightly and cut into desired shapes. Hold refrigerated.
  3. To make Ravioli Filling, season chicken with salt and pepper. Grill chicken breasts; cool and finely dice. Combine chicken and tomato concasse. Adjust seasoning.
  4. To make Spicy Roasted Yellow Bell Pepper Cream Sauce, bring heavy cream to a boil. Puree roasted peppers with TABASCO® Original Red Sauce and heated cream. Season to taste with salt and pepper. Bring sauce back up to temperature. Strain through chinois or cheesecloth for a smooth sauce or leave unstrained for more body and a different mouth feel. Adjust seasoning if necessary with salt and pepper.
  5. To serve, heat red and green ravioli in boiling salted water, for 1-2 minutes, just until tender. Heat sauce and toss with ravioli. Serve immediately.

Yield: 15 servings