• 1 lb Ground turkey or chicken
• 1 Red onion, minced
• 2 Garlic cloves, minced
• 1/2 Cup Manchego cheese, finely grated
• 1/4 tsp Paprika
• 1 tsp Black pepper, freshly ground
• 1 lb package Round wonton wrappers (60ct)
• 1 Egg plus 1 Tbsp water, whisked for egg wash
• Salsa vinaigrette

• 3 Cups Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, divided
• 2 Garlic cloves, peeled
• 2 - 3 Tbsp Lime juice
• 1 Tbsp Cider vinegar
• pinch of Sugar
• Water for puree
• 3/4 Cup - 1 Cup Olive oil
• 3 Ripe Haas avocados, pitted, peeled and chopped
• 1 Red onion, diced
• 3 Tbsp Fresh cilantro, coarsely chopped
• Salt and pepper to taste
• Cilantro to taste

Preparation:

Ravioli

Saute meat with onion and garlic in saucepan over medium-high heat. While stirring, break up meat to be in small chunks while cooking. Brown ground beef and heat onion until translucent; about 7 to 8 minutes.

In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil. Put the meat mixture, cheese, paprika, and black pepper, in a large bowl and mix well to incorporate.

Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.

Put 1 tablespoon meat mixture in the center of each wrapper. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.

Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.


Avocado Vinaigrette

Create vinaigrette by taking 1/4 cup liquid from tomatoes and combine with garlic, lime juice, vinegar, and sugar in a blender. Puree until smooth. If ingredients do not puree, add water by teaspoons full until pureed. Gradually add olive oil and pulse until mixture is emulsified to a consistency like that of heavy cream. If too thick, add water to achieve desired consistency. Taste and adjust seasoning.

Strain tomatoes. Discard remaining liquid. In a large bowl combine avocado, strained tomatoes, onion and cilantro with vinaigrette.

Serve warm ravioli equally in bowls with salsa vinaigrette drizzled and placed over wontons.

Serves 4-6.