Ok so awhile ago I got into maki my pasta and I’d say the most fun Ive had is with Ravioli…. Specifically I recently made a Ravioli Uovo on chicken schnitzel with lemon butter.
For no apparent reason I had it in my mind to make a Chile Relleno themed Ravioli. So I did.
For this is made a simple Double 00 flour and egg. 1 egg per 100 gram flour. 2 eggs/200grams flour.
Filling: chorizo, Oaxaca cheese, ricotta, Parmesan, ancho chili powder, cumin, nutmeg, fresh diced poblano., and cilantro and of course an egg yolk.
I used the batter recipe here and fried half a poblano and made a Salsa Roja with croutons for crunch: https://www.isabeleats.com/chile-relleno-recipe/
by GrittyWillis