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1. Over medium heat, add chorizo to a hot skillet.
2. Cook, stirring, until cooked through.
3. Set aside to cool.
4. In a large bowl, stir together ricotta, queso asadero, a generous ½ cup of the chopped cilantro, garlic, cumin, and salt.
5. Place chorizo in a blender or food processor, and pulse until finely ground.
6. Pour combined ingredients into blender, and pulse until well blended.
7. Place a teaspoonful of filling on a wonton wrapper.
8. Dip a finger in water, and wet the top half edge of the wrapper.
9. Fold in half, and pinch the edges to seal.
10. Set aside, and continue filling and sealing the remaining wrappers.
11. Add oil and 1 tablespoon salt to a pot of boiling water.
12. Gently place raviolis into water, and cook for 6 minutes or until raviolis float to the top.
13. Remove from the pot with a slotted spoon.
14. Serve topped with marinara sauce.
15. Sprinkle with remaining cilantro.
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