Preparation

Preheat oven at 400 F. Set the poblanos and red onions onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered (turn occasionally to evenly roast the poblanos). Place poblanos into a plastic bag and allow to cool. Peel skin off, remove seed and cut into ½ inch strips. In a bowl combine tomatoes, diced onion, cilantro, lime juice. Heat creamy queso in large skillet on low heat. Cook ravioli according to packaging instructions. Strain ravioli and gently toss in the queso sauce with roasted poblanos, roasted onions. Garnish ravioli with pico de gallo.