In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Season with salt and pepper.

Make the Chipotle Lime Beurre Blanc

In a small saucepan, combine the minced chipotle peppers, lime juice, and a splash of water. Bring to a simmer over low heat. Gradually whisk in the butter until melted and the sauce is smooth. Keep warm.

Cook the Grouper

Season the grouper fillets with salt and pepper. In a separate skillet, heat a little olive oil over medium-high heat. Cook the grouper fillets for about 4-5 minutes per side, or until they are golden brown and cooked through.

Cook the Ravioli

Boil a pot of salted water. Cook the butternut squash ravioli according to package instructions, usually about 3-5 minutes. Drain and set aside.

Assemble the Dish

On each plate, place a serving of ravioli topped with the sofrito. Arrange the cooked grouper on the side. Drizzle with chipotle lime beurre blanc and garnish with crumbled Cotija cheese and pepitas. Sprinkle with chopped cilantro.