Adapted from Giada De Laurentiis
- 2 teaspoons extra-virgin olive oil
- 1 1/2 pounds cheese ravioli or tortelloni
- 1 cup purchased marinara sauce
- 1 poblano pepper
- Salt and freshly ground black pepper
- 3 tablespoons freshly grated Parmesan
- 6 ounces of sliced mozzarella or meunster cheese
- 4 cloves of garlic
- 1 medium onion sliced
Bring a large pot of salted water to a boil. Add 1 T salt to the water to help prevent pasta from sticking. Add the cheese ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
Meanwhile, slice onion and mince garlic while bringing the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Add the garlic and onion into the sauce and simmer.
While sauce is cooking, preheat oven to 350 degrees. Deseed the poblano peppers (use gloves and be careful not to touch eyes or face). Place the peppers in a foiled dish into the oven at 350 degrees F until the skin is blistered and beginning to brown or char a bit all over, turning as needed. Dice the peppers into a small dice. Add peppers to the sauce and season the sauce to taste with salt and pepper. Then add the drained ravioli into the sauce and toss to coat.
In a pan or baking dish, arrange a layer of the coated ravioli into the dish. Spoon the remaining sauce over the ravioli. Add slices of cheese to the ravioli and repeat as needed ensuring these is a final layer at the top of the mozzarella or meunster cheese. Bake the layered ravioli in the 350 degree oven or 20 minutes or until the cheese is melted. Serve.
