Corn Tamale Ravioli with Spicy Chipotle Sauce
September 12, 2011















Corn Tamale Ravioli with Spicy Chipotle Sauce
- Sauce
- 1/2 Pound Ground Beef
- 1 Onion (diced)
- 3 Cloves Garlic (minced)
- 2 Cans Chipotle Peppers in Adobo
- 2 28 ounce cans Whole Peeled Tomatoes
- 1 Pint Cream
- Ravioli
- Homemade Pasta Sheets (linked above)
- 2 Cups Masa Harina
- 2 Cobs Corn
- 1 Jalapeno (seeded and small diced)
- 8 Ounces Sharp Cheddar
Instructions
- Make the sauce: Brown half lb of ground beef, remove from pan, drain most of the fat but keep some in the pan. Saute a diced onion in the fat until it starts to brown. Add 3 cloves diced garlic, cook 2 minutes. Add 3 cans of chipotle peppers in adobo sauce with most of the seeds removed. Cook a few more minutes, then add 2 large cans of whole peeled tomatoes. Cook this for about 10 minutes, then blend until smooth. Put the beef back in and add ¾ of a pint of cream and let this simmer slowly for about an hour. Finish with the rest of that cream pint just before serving.
- Make the ravioli: First make a one and a half recipe of homemade pasta and stick it into the fridge. Next mix up 2 cups masa harina, corn from 2 cobs (be sure to scrape cobs for extra juice and flavor), a very diced and seeded jalapeno, and about a cup and a half of water. It should form a nice smooth peanutbutter-y texture. You may need to add more or less water to achieve the right texture. Mix in 8 oz of sharp cheddar. This amount should be perfect for the amount of pasta dough, and the recipe makes about 10 or more servings.
- Roll out your dough but don't go to the thinnest setting. I went to the second thinnest. This is because the filling takes a little longer to cook so a thicker pasta is less likely to overcook in the time it takes to cook the tamale dough. Fill your ravioli with a little more than a tablespoon of tamale dough. Try and keep it together in a ball or square shape as you make the ravioli because in the end these tasted better than the ones that got flattened out too much. Cook your ravioli 9-10 minutes and don't stir too often to prevent breaking. Strain and immediately toss with the sauce. Top with cilantro.
- You probably want to do the ravioli in 2 batches to not overcrowd the pot. Also you will have WAY more sauce than you need. Freeze the rest or toss it into some spaghetti.