new mexican take on ravioli

Carne Adovada Ravioli with Garlic Cream Sauce

Serves 6 (4 ravioli per person).  This was inspired by chef John Sedlar.  We made it for Christmas dinner 2014 and shortcut the process by buying the carne adovada from one of our favorite places – Golden Pride.  If you don’t know what carne adovada is, you’ll have to find out.  This sauce would make cardboard taste good!  Garnish with whole small dried chiles de arbol.

            Ravioli:

            1 lb. shredded carne adovada (already cooked)

            1½ lbs. fresh pasta or egg roll wrappers

            Garlic Cream Sauce:

            1 Tbs. butter

            4 large garlic cloves, minced

            3 c. cream

            1 large shallot, finely minced

            1 tsp. salt

            ½ tsp. ground white pepper

For ravioli:  cut pasta into the size ravioli you want – we like 1- by 1½” rectangles.  Place a tsp. or two of carne adovada filling in the center of half of the rectangles.  Brush pasta edges with water and top each with a rectangle of unfilled pasta.  Press down around all edges for a tight seal.  Let sit at room temperature.

For cream sauce:  Heat butter in medium saucepan over medium heat.  Add garlic and sauté for 5 minutes or until tender (do not brown).  Add remaining ingredients, raise heat to medium-high, and cook sauce at low rolling boil until reduced to about 1½ cups, about 25 minutes.  Pour sauce through a fine-mesh strainer and keep warm. 

Cook pasta by bringing 2 quarts water and about 1 Tbs. salt and 1 Tbs. oil to a boil in a large saucepan.  Cook ravioli in 2 batches for about 6 minutes each, until pasta is translucent and tender.  Remove ravioli gently with slotted spoon and drain on paper towels. 

Spoon sauce equally onto each plate and arrange ravioli on top.