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From the kitchen · Hatch chile season

Hatch Green Chile Chicken Ravioli

Green chile chicken enchiladas meet homemade ravioli—finished with a silky chile crema, charred corn, Cotija, and crisp tortilla ribbons.

4 servings30–36 ravioliA proper project
Cook this recipe
Homemade ravioli coated in creamy Hatch green chile sauce and finished with Cotija
Green enchilada energy, ravioli execution.

A little New Mexico by way of Sunday pasta.

The idea

Fresh pasta. Roasted chiles. A sauce worth dragging bread through.

The filling lands somewhere between a green chile chicken enchilada and the best kind of cheesy baked pasta. The crema is intentionally smooth, bright, and just loose enough to gloss every raviolo.

Gather

Ingredients

Check things off as they land on the counter.

Measurements
Recipe size

US: ounces by weight, cups for liquids. Metric: grams and millilitres. Small amounts stay in teaspoons/tablespoons. Conversions are rounded; weigh flour and eggs for best results.

1× recipe · 4 servings · 30–36 ravioli · Metric

Fresh pasta

Green chile chicken filling

Hatch green chile crema

To finish

Make

Method

  1. 01

    Make the pasta

    Knead the flour, eggs, yolks, olive oil, and salt until the dough is smooth and supple. Wrap tightly and rest at room temperature for 45–60 minutes.

  2. 02

    Build the filling

    Sauté the onion in a little butter until soft. Add the garlic and cook for 30 seconds, then cool completely. Combine with the chicken, drained chiles, cheeses, spices, lime, and cilantro. Finely chop or mash everything together until cohesive and scoopable. Chill while you roll the pasta.

  3. 03

    Roll and fill

    Roll the rested dough into thin sheets. Portion about 10–12g filling for each raviolo, press out any trapped air, and seal the edges well. Keep the finished ravioli lightly floured and covered while you work.

  4. 04

    Blend the crema

    Cook the onion in butter until translucent. Add the garlic, cumin, and oregano; cook for 30 seconds. Add the chiles and stock and simmer until reduced by about half. Add the cream and gently simmer for 5–7 minutes. Blend until completely smooth and silky, then return to low heat and stir in the Cotija. Remove from the heat before stirring in the crema and lime. Season and thin with stock or pasta water as needed.

  5. 05

    Char, fry, and finish

    Char the corn in a ripping-hot skillet until blistered. Fry the tortilla strips at 175°C (350°F) until crisp and season with salt. Boil the ravioli in well-salted water for 2–3 minutes, then transfer directly to a skillet with the warm crema and gently baste.

  6. 06

    Bring it to the table

    Spoon extra crema onto each plate, settle the ravioli on top, and finish with charred corn, Cotija, crisp tortilla ribbons, cilantro or chives, and a little chile oil.

From the reel

Roll, fill, sauce, finish.

The best moment is when the ravioli hit the crema and everything becomes glossy, green, and just a little excessive.

The family recipe box

Some recipes are inherited. Some become family recipes because you refuse to stop making them.

This is the first card in the box—a growing collection of old favorites, kitchen experiments, and the dishes that earn a permanent place at the table.