Instructions: 

1. In a bowl, toss together tomatoes, onion, garlic, chipotle in adobe, coriander, and salt to taste. Let the salsa stand for 30 minutes.
2. The salsa may be made 4 hours in advance and kept covered and chilled. Let the salsa come to room temperature before serving.
3. Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 6-8 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
4. Serve salsa drizzled over ravioli.