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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Sweet Plantain Ravioli

Andres Ramos

sweet plantain ravioli


  • 3 sweet plantains
  • 1 ½ cup of cooked black beans (look below for the preparation of the black beans)
  • 3 oz. of cotija cheese
  • ½ diced Spanish onion
  • 1 chopped garlic
  • 1 cup of broth (chicken or beef)
  • 1 whole tomato small diced
  • ¼ cup of diced purple onion
  • 4 tbsp. Of chopped cilantro
  • 1 tsp. of olive oil
  • 1 whole lemon
  • 1 small diced jalapeño
  • Salt and pepper to taste


  1. Sautee the onion and garlic in olive oil add the beans and 1 tsp. of cilantro add the chicken broth and salt and pepper to taste. Let it simmer until all the ingredients come together. 
  2. After the broth has been reduced take the beans mash them but do not liquefy.  Set aside.
  3. Peel the plantains, chop them and fry them in olive oil (don’t let them get crispy). 
  4. Place the plantains on a paper towel to get rid of some of the oil. 
  5. Take the plantains and mash them. 
  6. Take half of the mashed plantains and spread it on parchment paper evenly about  1/8 inch thick.
  7. Take about 1 teaspoon of the prepared black beans and place them across the mashed plantain separating them from to another about 1 1/2 inches. 
  8. With the black beans add cotija cheese. 
  9. Now evenly spread on top the rest of the mashed plantain (just like when you make raviolis). 
  10. After you have cut the squares of the ravioli pick up with a spatula and slightly fry again (about 325 degrees) in olive oil until slightly crispy. 
  11. Mix the chopped tomatoes, onions, rest of the cilantro, jalapeño, add olive oil and squeeze a whole lemon.
  12. Take the sweet plantain ravioli and place about two in the middle of a plate and add on top the salsa fresca.