Spicy pinto bean ravioli with corn & chile cream sauce

6 servings

Ingredients

Quantity Ingredient
2 cups Dried pinto beabs
1 teaspoon Dried oregano
1 teaspoon Ground cumin
4 Garlic cloves, unpeeled
1 small Onion, choppede
¼ cup Vegetable oil
6 Green anaheim chiles
4 cups Corn kernels
3 Serrano chiles, seeded and chopped
1 teaspoon Salt
1 tablespoon Red chile powder
1 teaspoon Salt
1 Recipe Blue cornmeal ravioli dough
1 Egg, beaten, for egg wash
½ teaspoon White pepper
2 cups Heavy cream
Red chiles for garnish
Green chiles for garnish

Directions

SPICY PINTO BEAN RAVIOLI

CORN AND CHILE CREAM SAUCE

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water ande place them in a saucepan with enough fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer several hours, until the beans become soft and begin to split.

Add water when necessary and stir occasionally to prevent the beans from burning. Remove from heat. To perpare the bean puree, toast the oregano and cumin in a dry saute pan over medium heat until lightly browned. Remove from the pan and set aside. Add the unpeeled garlic to the pan and roast over medium heat until it is soft and blackened in spots. Let cool, then peel and mash with a knife.

In a saucepan, saute the onion in 1 tablespoon of the oil over moderate heat until it is lightly browned. Reduce the ehat to low, add the garlic, and cook 1 minute. Add the oregano, cumin, chile powder, salt, beans and just enough water to cover, 2 to 3 cups.

Bring to a boil over high heat then reduce heat and simmer uncovoered 30 minutes.

Puree the bean mixture in a food processor until smooth.

In a cast iron skillet, heat the remaining oil over high heat to its smoking point. Add the bean puree and stir 1 minute. Reduce the heat to moderate and cook 5 minutes, while stirring, until the bean puree is a medium paste. It will thicken as it cools.

Next prepare the ravioli dough following the directions given. Divide the dough in half and roll out each portion of the dough ⅛ inch thick into a rectangle 12-X-15 inches. With the back of a knife, lightly mark 3-inch squares into the doug. With a basting brush, spread a thin layer of egg wash about 1-inch wide along the marked lines on the dough. Place 1 tablespoon bean filling in the center of each square with a spoon.

Roll out the remaining dough to the same size as the bottome layer and place on top. With your fingers, press down around each mound of filling to release the air and seal each piece of ravioli. Cut between the mounds with a pasta crimper and sealer, making sure the top and bottom layer of the pasta dough are sealed securely. Set the ravioli aside while you make the sauce.

To make the cream sauce, roast the anaheim chiles, then peel, seed, devein, and dice them. Combine 3 cups of the corn, ⅔ of the diced anaheim chiles, the serrano chiles, salt, and pepper in a food processor and process about 2 mintues, until smooth. Scrape the sides and process another 30 seconds. Push through a fine sieve and discard the skins.

Put the mixture in a saucepan and heat over moderate heat 3 minutes, slowly adding the cream while stirring. Add the reamaining corn kernels and diced anaheim chiles. Reduce the heat to low and simmer 5 minutes until the corn is tender. Set aside to keep warm.

Fill a large pot with water and bring to a boil. Place the ravioli in the water and cook 3 to 5 minutes, until tender.

Drain the ravioli and serve immediately with the cream sauce. Allow 2 to 3 ravioli per person. Garnish with red and green chiles.

*************************************** From "Native American Cooking," by Lois Ellen Frank Submitted By MICHELLE BRUCE On 03-17-95

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