heavily modified from this recipe: http://www.epicurious.com/recipes/member/views/black-bean-and-chorizo-ravioli-with-mexican-cream-chili-sauce-50084094
- 1 15 oz can of black beans drained
- 2 oz of habanera cheese or pepper jack (I used applewood)
- 2 teaspoons of cilantro (modified to 2tbs fresh)
- 4 oz of chorizo
- 1 egg white
- 1 4 oz can of green chilies drained diced
- 1 chipotle pepper in adobo sauce diced (as I couldn't get either I subbed a single rehydrated ancho and a fresh jalapeño for these two)
- 4 oz of Mexican cream or queso freso or cream cheese
- 1 teaspoon of cilantro
- A pinch of cumin
- A pinch of chili powder
- 3 Cups flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
- 1 yolk for wash
- 4 tablespoons of water
Take casing off of the chorizo and cook slowly until brown. Drain and pat dry with paper towels. Put chorizo in food processers and pulse until it has a fine ground texture. Drain can of black beans and place in food processor blend until smooth Mix in the reaming ingredients and set aside makes about 24 raviolis
Place all ingredients for the sauce in a small sauce pan on medium heat. Heat until cream has melted and is well blended stirring occasionally. Keep warm until ready to serve
Measure all ingredients in a mixer with a dough hook and mix until it forms a ball. Then knead dough on a floured smooth surface. If dough is too stiff, add small amounts of water until the dough feels like play dough. Cover dough in bowl with a damp cloth and work with small amounts of dough at a time. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting; dust lightly with flour as needed When pasta is thin enough it is ready to make raviolis. If you do not have a ravioli mold you can place on sheet of dough on a smooth surface cut into 1 ½ to 2 inch squares placing filling into the middle of each square, then cover with another sheet of dough and seal with your fingers, brush with wash yolk. Bring a large pot of salted water to a boil add ½ the raviolis and cook until ravioli floats. Remove from water and keep warm and then cook the other ½ ravioli. Place warm sauce on raviolis and serve
Can be toped with cilantro and crumbled queso fresco if you have any
the original recipe was riddled with typos and poor formatting. I've mostly sorted that out, but sorry if some weirdness has slipped through