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Chayote Stuffed Ravioli with Sun-dried Tomato and Roasted Pepper and Spinach Sauce
Submitted by Chayote Stuffed Ravioli with Sun-dried Tomato and Roasted Pepper and Spinach Sauce

Chayote Stuffed Ravioli with Sun-dried Tomato and Roasted Pepper and Spinach Sauce

Forget about traditional ravioli and marinara; this dish is a whole new flavorful spin on Mexican and Nepalese cuisine that will leave you and your guests begging for seconds and dying for the recipe."


1 Duck Egg
Water to fill the measuring cup to 1 1/4 C with the egg
2 Tbls Hot & Spicy Nepalese Sauce
2-3 C Flour

1 Chayote Squash, chopped into small squares
1/2 Yellow Onion, chopped into small squares
1 dried Roasted Chile
1/4 C Dried Roasted Tomatoes
1/2 each Fire Roasted Red and Yellow Pepper
1Tsp Ledho-Achar XX-Hot & Spicy
3/4 C Water
2 Tbls (Mirador De Alcones) Koroneiki Extra Virgin Olive Oil (an aromatic olive oil with hints of green tomato, apple and pepper)

1/2 C or whatever is left of the filling
1/2 C Marinara Sauce
Several sprigs of chopped cilantro (do not use dried cilantro)
1/4 Yellow Onion
3/4 C Button or Portabella Mushrooms Chopped
3/4 C Chopped fresh Spinach
1/2 to 3/4 C Red Table Wine


Add water to egg, and beat the liquid to break up the egg and then add spicy Nepalese sauce. Make a volcano in two cups of flour and add the liquid, use your hands to mix the flour into a ball, add more flour or liquid until a nice ball is formed. Let rest for 5 minutes. Roll with your pasta maker or roll it thin with a roller and use a round or square cookie cutter for the shapes: sprinkle flour in between each piece so they don’t stick together.

Sauté the Chayote in the olive oil for 5-7 minutes, add the onions and cook two more minutes and then add dried roasted tomatoes, Chile, Ledho-Achar, and water and let simmer, sprinkle a sea salt and pepper to taste. Allow to simmer until very little liquid is left and then pour into a food processer and add the fire roasted peppers and chop a few turns.

Add 1 tsp of filling to the middle of the ravioli and brush egg wash on the inner edge and add the top and pinch the edges like a pie crust.
Cook the ravioli in boiling water for 10 minutes

Combine first three ingredients in a food processor. Sauté the onion, chopped mushrooms and spinach with the Koroneiki Olive oil. Add the red wine to the sautéed vegetables and allow the alcohol to cook out and then add the ingredients from the food processor and simmer for 5-10 minutes.

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Nutritional Information
Per Serving

no nutrition information available

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