| Ravioli with Green Chile ~ What a surprise your guests will have when you serve ravioli with a Mexican dinner! This recipe looks like the traditional Italian Ravioli....that's where the similarity ends! Noodle dough ( recipe below) Ravioli Filling: 1 cup Carnitas - ( Cooked pork ), chopped very fine (You may substitute cooked ground beef or cooked shredded chicken for a variation) 5-6 green chiles, roasted, peeled, minced 1 clove garlic, minced 1 egg 1 cup Monterrey Jack cheese - shredded salt to taste Combine all ingredients together - set aside. Sauce: 1/3 cup olive oil - you may substitute with vegetable oil 2 medium onions thinly sliced 6 Roma tomatoes, peeled, seeded, chopped ¾ cup chicken stock or use canned chicken broth salt & pepper to taste 1 clove garlic, minced 1. Sauté onion in a saucepan, heat until translucent but not browned. 2. Put onion (and oil), tomato, chicken stock, garlic and seasonings in a blender. Purée well. 3. Simmer for 30 minutes or until thickened. Prepare Noodle Dough 4 cups sifted all-purpose flour 6 tbls water - cold 4 eggs ½ tsp salt In a medium size bowl, mix four and salt. Make a well in the center, then add 1 egg at a time , mix slightly after each egg. Add water gradually, mixing to make a dough. Place dough on a lightly floured surface, knead until smooth. 1. Divide dough into fourths. Lightly roll each fourth 1/8 inch thick to form a rectangle. Cut dough lengthwise with a knife or pastry cutter into strips 5 inches wide. Assembly 1. Put 2 teaspoons filling 1½ inches from narrow end in center of each strip. Continuing along strip, put 2 teaspoons filling at 3½ inch intervals. 2. Fold each strip in half lengthwise, covering mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3½ inches long. Cut apart with a pastry cutter and press the edges together with the tines of a fork to seal. 3. Using a large pot bring water to a boil. Add 2 tablespoons of salt. Add ravioli gradually. Cook about half the ravioli at a time. Boil uncovered for about 15 minutes or until tender. Remove with a slotted spoon and drain. Serve on a warm platter - top with sauce. Note: Grated Parmesan cheese may be sprinkled over the finished dish. Makes about 36 Ravioli |
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