Ravioli with Salsa Verde Recipe – Sunset Magazine

Ingredients

• 1 pound tomatillos
• 3/4 pound fresh poblano (also called pasilla) chilies, rinsed
• 1 onion (1/2 lb.), peeled
• 3 cloves garlic, unpeeled
• 1 cup fat-skimmed chicken broth
• 1/2 cup fresh cilantro, rinsed
• 2 packages (9 oz. each) cheese-filled ravioli
• 1/4 cup finely chopped tomato
• Salt