Recipe courtesy of Gourmet Magazine
12 ravioli, serving 4


For the filling:
For the sauce:


Make the filling: In a heavy skillet cook the onion in the butter over moderately low heat, stirring, until 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 and salt to taste and chill the filling, covered, for 1 hour, or until it is cold.

To make Won Ton Ravioli: Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.

Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. To 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.


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