Corn. Pepper. Montery Jack Ravioli With Tomato Coriander Sauce

• For Filling:
• 1/4 cup finely chopped onion
• 2 tablespoons unsalted butter
• 1 cup fresh or thawed frozen corn kernels
• 2 poblano chilies roasted and minced
• 1 large red bell pepper roasted and chopped fine
• 1/2 teaspoon ground cumin
• 1 1/4 cups grated Montery jack
• For the Sauce:
• 2 garlic cloves minced
• 1/2 stick unsalted butter
• 1 can (28 ounces) plum tomatoes, drained and chopped coarse
• 2 tablespoons fresh lime juice or to taste
• 1/4 cup finely chopped fresh coriander
• 48 won ton wrappers, thawed if frozen
• 8 fresh coriander sprigs for garnish

1. Make the filling in a heavy skillet cook the onion in the butter over moderately low heat, stirring intil it is softened add the corn and cook the mixture stirring for 2 minutes or until the corn is tender. Stir in the chilies the bell pepper and the cumin and cook the mixture stirring for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the monterey jack ans salt to taste and chill the filling covered for 1 hour or until it is cold.
2. Make the sauce. In a heavy skillet cook the garlic in the butter over moderately low heat stirring for 1 minute add the tomatoes and boil the mixture stirring for 10 minutes or until it is thick. Stir in the lime juice the coriander and salt and pepper to taste and keep the sauce warm, covered while preparing the ravioli.
3. Prepare the won ton ravioli. Spoon some of the sauce onto each of 8 plates, arrange 3 ravioli on each plate and garnish each serving with a coriander sprig.

onion, unsalted butter, corn kernels, chilies, red bell pepper, ground cumin, jack, garlic, butter, tomatoes, lime juice, fresh coriander, wrappers, coriander sprigs

Taken from www.epicurious.com/recipes/member/views/corn-pepper-montery-jack-ravioli-with-tomato-coriander-sauce-50162352 (may not work)