My first thought on these ravioli was “what the what?” and that’s exactly why I had to try them.
I expected a tangy poblano chile flavor but the taste was very mild. The beautiful red and green striped pasta are made from egg and durum wheat. Then, filled with chunks of breast meat that come from chickens raised cage-free and fed an all-vegetarian diet with no antibiotics ever. Poblano peppers are paired with four kinds of cheese (Ricotta, Mozzarella, Parmesan & Romano.) A little heavy cream, some breadcrumbs and seasonings of oregano, garlic, sea salt, and black pepper are added for texture and flavor.
Trader Joe’s suggests trying these with their Mexican Style Roasted Corn with Cotija Cheese.
I wanted a more creamy sauce to compliment the Poblano Chile flavor but since these ravioli are already rich and creamy an Alfredo sauce would have been overkill. So I grabbed the crème fraîche, Bellwether Farms to be exact. You can find this in the cold case at Trader Joe’s.
What you’ll need:
- 1 package of Trader Joe’s Creamy Chicken Poblano Ravioli
- ½ container of Bellwether Farms Crème Fraîche
- 1-2 tablespoons of Trader Joe’s Green Dragon Hot Sauce (optional but strongly recommended)
Put it together:
Bring 4 quarts of water to a boil in a large pot. Add ravioli to boiling water and cook 5-6 minutes. Meanwhile mix together the crème fraîche and hot sauce. Using a slotted spoon gently scoop ravioli and transfer to a bowl. Fold in the creamy mixture until all raviolis are covered.
Prepare for a mouthgasm!