Black Bean And Chorizo Ravioli With Mexican Cream Chili Sauce Recipes

MEXICAN RICE AND BEANS WITH CHORIZO

Steps:

• Heat a large pan to medium heat and add olive oil.
• Add onion and jalapeno peppers and cook about 5 minutes to soften.
• Add the chorizo and cook about 5 minutes, stirring, until it is cooked through.
• Add garlic and cook another minute, until you can smell the yummy garlic.
• Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
• Add the black beans, tomato sauce and broth. Stir.
• Add the corn, chili powder, cumin, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil. NOTE: Feel free to add other seasonings that you LOVE. Flavor it up!
• Reduce the heat and simmer for about 30 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
• Remove from heat, cool slightly, and fluff with a fork. Top with cilantro for serving. Crumbled white cheese is great, too!

MEXICAN CHORIZO BLACK BEAN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
• Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
• Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

BLACK BEAN, CHORIZO & SWEET POTATO CHILI

Steps:

• In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

RAVIOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
• In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
• Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
• Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
• Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

BLACK BEAN AND CHORIZO RAVIOLI WITH MEXICAN CREAM CHILI SAUCE

Steps:

• Directions For the filling Take casing off of the chorizo and cook slowly until borown. Drain and pat dry with paper towels. Put chorizo in food prossers and puls until it has a fine ground texture Drain can of black beans and place in food processor blend until smooth Mix in the reaming ingredients and set aside makes about 24 raviolis For the Sauce Place all ingredients for the sauce in a small sauce pan on medium heat. Heat until cream has melted and is well blended stirring occasionally. Keep warm until ready to serve For the dough Measure all ingredients in a food processor with a dough hook and mix until it forms a ball. Then knead dough on a floured smooth surface. If dough is too stiff, add small amounts of water until the dough feels like play dough. Cover dough in bowl with a damp cloth and work with small amounts of dough at a time. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting; dust lightly with flour as needed When pasta is thin enough it is ready to make raviolis. If you don not have a ravioli mold you can place on sheet of dough on a smooth surface cut into 1 ½ to 2 inch squares placing filling into the middle of each square, then cover with another sheet of dough and seal with your fingers or if you have little time you can use store bought won ton wrappers. Bring a large pot of salted water to a boil add ½ the raviolis and cook until ravioli floats. Remove from water and keep warm and then cook the other ½ ravioli. Place warm sauce on raviolis and serve Can be toped with cilantro and crumbled queso fresco if you have any