Southwest Style Raviolis with Sweet Corn Salsa
Recipe type: Main Dish
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mixing up the summer flavors of tomatoes, corn and chilis makes ready-made raviolis something special.
  • 1 quart fresh tomato puree (from about 2 pounds tomatoes, peeled and seeded)
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon ground roasted cumin
  • ⅛ teaspoon ground cayenne pepper or pinch red chili flakes
  • ¼ teaspoon fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon sherry vinegar
  1. Peel and seed fresh tomatoes, and process through a food mill or cone shaped colander. I used a variety of roma and heirlooms in yellow, red, orange colors for a beautiful result
  1. Pour olive oil in medium sized saucepan and heat over medium.
  2. Add shallots and garlic and cook until softened and
  3. pour in the tomato puree and bring to a low boil.
  4. Add spices and vinegar, lower heat and cook until thickened, about 15 minutes.
  5. Taste and adjust spices, salt to your liking.
Served with fresh spinach ravioli filled with cheeses and kale, topped with Sweet Corn Salsa

Sweet Corn Salsa
Makes: 2 ½ cups
Prep Time: 15 minutes
Chill Time: 1 hour

1 ½ cups fresh cooked corn kernels (cut off the cob)
¼ cup diced cucumber
⅛ cup diced green bell pepper
⅛ cup diced red bell pepper
1 tablespoon diced jalapeno chili pepper
⅛ cup diced red onion
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 teaspoons sherry vinegar
1 tablespoon olive oil
¼ cup small diced Manchego Cheese

Combine ingredients in medium bowl except for cheese and let chill in the refrigerator for an hour before serving to meld flavors. Add cheese just before serving.
Recipe by What about the food? at