Okay, so our Ravioli Rolling Pin isn't out just yet, but you can use our Roma by Weston Manual Pasta Machine with a Ravioli Attachment for this flavorful Cinco de Mayo recipe.
-Ingredients-
Pasta Dough
3 eggs
2-1/2 cups all purpose flour
Filling
1 can black beans
1 cup whipped cream cheese
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
Chorizo
We used our own chorizo that we stuffed with a
Weston Sausage Stuffer then
vacuum sealed and froze a while back. We like to use the Mexican Chorizo recipe from Ruhlman's
Charcuterie (page 128).
Salsa
4 large tomatoes, quartered
1 small onion, quartered
1/2 cup cilantro
3 small cloves garlic
1 jalapeno, destemmed
2 tablespoons fresh lime juice
1 teaspoon kosher salt
-Tools-
Roma by Weston Ravioli Rolling Pin
or
Roma by Weston Pasta Machine with
Ravioli Cutting Attachment
Weston Manual Kitchen Mixer
Chop all of the ingredients for the salsa in a
Weston Manual Kitchen Mixer with the chopping attachment. Cover and chill.
Use a
Weston Manual Kitchen Mixer to whip the beans with the chopper attachment, then set the beans aside. With the beater attachment, mix together the cream cheese and all of the spices. Chill both while you make the ravioli dough.
Put a pot of water on to boil.
After mixing the dough, roll it out with the rolling pin or
pasta machine. Fill half of your ravioli with the cream cheese mixture and the other half with the black bean puree.
Cook the chorizo over medium heat until it browns, breaking it up with a spatula as it cooks. Once it has browned, reduce the heat to low and cover. Boil your ravioli for three minutes or until soft, then drain.
Top the ravioli with the chorizo and salsa. ¡Buen apetito!
