While everyone seems to be preparing for pumpkin season, Pat the Spatula is still enjoying the flavors of summer! Late summer brings hatch pepper season, from New Mexico and Pat the Spatula is so excited to share this Tex-Mex Ravioli recipe with you! The ravioli is seasonal at Trader Joe's and combined with the heat of the hatch peppers and steak, this recipe is a must try before the season is over! Pat the Spatula hopes you enjoy!
Marinate steak in your favorite marinade for at least 1 hour or overnight in the fridge
Remove from fridge and rest steak at room temperature for 30 mins and preheat oven
Broil steak in oven for 4-5 mins per side and remove from oven. Rest at room temp while you prepare the rest of the ingredients
Coat hatch chili peppers with olive oil and season with salt. Place into a baking dish and cook in oven at 450º for ~ 10 minutes per side or until chilis have blistered and blackened
Remove from oven and transfer immediately to a bowl. Cover bowl with foil to steam chilis. Once chilies have cooled enough to handle, peel them and roughly chop
Cook ravioli according to package directions. Drain and coat with olive oil
