Pan Seared Ravioli with Mango-Sweet Potato Sauce

With winter here, it's time for something on the heartier side. Pan seared ravioli will fill your belly and warm you up in no time. You will get a healthy dose of vitamin C with the mango-sweet potato sauce.

1 cup chopped sweet potato (about 1 large sweet potato)

3/4 cup Chica de Gallo mango pineapple salsa (plus some for garnish)

1/2 cup whole milk

2 tbsp olive oil

2 tbsp dark brown sugar

1 tbsp butter

Salt and pepper to taste

1 package of ravioli

Mango-Sweet Potato Sauce

Wash, peel, and cube sweet potato. Cover in water and boil in saucepan for 20 minutes or until soft. Drain sweet potatoes and put in blender. Add mango pineapple salsa, milk, olive oil, and brown sugar to blender. Pulse until thoroughly blended. Serve hot. Cover and refrigerate leftovers for up to a week.

Pan Seared Ravoli

Cook ravioli according to your favorite recipe or package instructions (We used butternut squash triangoli in the above picture and it was delicious). Drain ravioli very well. In a heavy pan, melt 1 tbsp butter. Heat drained ravioli for 3 minutes on each side or until browned. Serve with mango-sweet potato sauce and garnish with mango pineapple salsa.

Mango Pineapple Cranberry Chutney

mango pineapple cranberry chutney.jpg

Cranberry sauce is a holiday staple, which means it can be a bit boring. Transform your traditional cranberry sauce with Chica de Gallo's Mango Pineapple Salsa. The result is a sweet and savory cranberry chutney perfect for topping the holiday turkey (or Tofurkey) and spreading on the day-after sandwiches.

Mango Pineapple Cranberry Chutney

1 cup Fresh Cranberries

1/2 cup Chica de Gallo Mango Pineapple Salsa

1/3 cup Water

1/4 cup Sugar

Rinse cranberries and remove stems. Combine all ingredients in saucepan. Bring to a boil and then simmer for 10 - 15 minutes or until all cranberries have popped and sauce has thickened. Cool before serving and refrigerate any leftovers.

Thai Peanut Sauce with Medium Salsa Fresca

The flavors and heat of Chica de Gallo's salsas play well with Thai cuisine. The fresh cilantro and lime juice brighten up a traditional peanut sauce. Use this sauce on the protein of your choice. Great for dipping, too!

Thai Peanut Sauce with Medium Salsa Fresca

1/2 cup Smooth Peanut Butter

8 oz Chica de Gallo Medium Salsa Fresca (substitute Mild Salsa Fresca or Ghost Pepper Salsa to vary heat)

3 oz Coconut Milk

1 oz Fresh Lime Juice

Combine all ingredients in a blender. Refrigerate unused portion.

If you're feeling adventurous, try adding any of the following ingredients. Start small and add to taste. Fish sauce, soy sauce, coconut soda, sriracha sauce, red pepper flakes, agave nectar, fresh ginger, hoisin sauce