Plantains are one of my favorite things to eat. I love patacones (tostones) and chifles (plantain chips), both made with green plantains, but I also love sweet plantains, which are often featured as a dessert or a side dish. In my childhood home in Ecuador, we would have maduro con queso, or sweet plantains roasted with a slice of queso fresco quite regularly. Chucula, a beverage made with sweet plantains was also always on hand.
Plantains being so versatile, I experiment with them quite a bit. Several months ago, while brainstorming creative ways to make sweet plantain recipes that didn’t involve dessert, I considered combining the plantains with chipotle peppers in adobo, which would give the dish an inherently spicy Latin kick. This vague idea quickly transformed itself into these raviolis with a chorizo and chipotle sauce.
The filling for the raviolis is very easy, and is inspired by our beloved Ecuadorian chucula. Plus, this filling is perfect to make when you have leftover sweet plantains on your counter that are turning black. This is the moment that sweet plantains are at the peak of their sweetness. To save time, I used wonton wrappers to make the raviolis, rather than rolling out fresh pasta dough.
The sauce in this recipe is exquisite, and you can make it as mild or as spicy as your taste buds choose. I usually use about four-five chipotle peppers in adobo for this sauce because I love a kick in my meals. I also use Mexican chorizo, which is seasoned with spices and deepens the dish's spicy profile. The flavors of the chorizo and the chipotle peppers meld incredibly well, so if you're a sweet and spicy lover, this is the recipe for you!