It is official, I COULD do Mexican food all the time… but for now I will limit it to just this week.
Oh, and the title? Do not run off screaming thinking you have to make your own ravioli.
There, I said it.
I will be the first person to admit that homemade ravioli is not the easiest, or the most fun thing to make, but I will say that you will never, ever, beat homemade ravioli.
But, I know people are busy and no matter how much they may want to make their own ravioli, they just do not have the time, so I gave you the option. Make you own spinach chorizo ravioli, one of the most unique and most delicious ravioli I have made yet, or just take the short cut and buy some at the store.
Trust me, I get it. Life it just to freaking busy.
Anyway, I decided that since I do write a food blog I would just make my own, and you know what?
I think I am getting better! Seriously, this time around making the ravioli was a breeze. I am thinking I just got lucky, but whatever I will take it.
And the ravioli? So good. So, so, so good. It’s chorizo in pasta, but then it actually gets better because I went and threw some tortilla chips in the food processor with some cojita cheese and then breaded the ravioli like you would chicken. Ah huh. I did.
It is like fried ravioli, but without all the hot oil that spatters all over.
But probably the best part of this appetizer/snack or ok… (honestly) our dinner?
Queso Fundido. The best.
Kind of perfect for New Years Eve, right?
Which by the way is tomorrow, which by the way means that 2013 is over and another year has come to an end before my eyes.
In my eyes, this is the only way to ring in the New Year.
Tons of Mexican food + family + hours of eating said Mexican food… Fiesta! Sounds pretty good doesn’t it?
Oh, and if you are buying ravioli at the store I recommend getting a non-cheese ravioli. I think lobster or crab would be SO good with the queso!
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat.
- Add the buttermilk to a medium size bowl. In a larger shallow bowl (or a pie plate) mix together the flour, crushed tortilla chips, finely crumbled cajita, chili powder salt and pepper.
- Bring a large pot of water to a boil and cook ravioli for half of the recommended time. I let mine boil for 2-3 minutes. Drain, quickly spread out on a plate so they will not stick together. Once cool to the touch, dip each ravioli in the buttermilk then coat thoroughly with the crushed tortilla chip mixture, pressing to adhere. Place on the prepared baking sheet and repeat until finished. Spray each with a little nonstick spray. Bake for 15-20 minutes, or until crispy and golden. After about 18 minutes of cooking I turned my broiler on for 30 seconds to get a nice golden color, but WATCH them closely!
- While the raviolis bake make the queso. In a medium bowl toss together the pomegranate arils (or tomatoes), diced jalapeño, cilantro, lime juice, salt and pepper. Add the diced avocado and gently toss. Set aside.
- Toss the cheddar, pepper jack and fontina with the flour in a medium bowl.
- Add the oil to a medium skillet over medium heat. Add the onion and cook until the onion is soft and translucent, about 5-10 minutes. Add the beer and simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions.
- Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
*If you are using frozen ravioli I recommend going with a non cheese ravioli since you will be dipping the raviolis in cheese. I think any lobster or crab ravioli would be really good or just a basic meat or chicken ravioli.
* DO AHEAD The raviolis can be completely prepped in advance and then baked right before serving. The queso can be made 30 minutes ahead. Let stand at room temperature.To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
- Prepare the pasta dough, cover and set aside.
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking up the chorizo with a wooden spoon, until it begins to come apart, about 1 minute. Add the garlic, jalapeño, tomato paste and chili powder, continue cooking until chorizo is cooked through, about 5 minutes. Stir in the spinach and cook another 3 to 5 minutes, just to make sure all the water gets cooked out. Remove from the heat and allow to cool before filling the ravioli.
- Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary.
- Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour. Flour is your friend and without it your raviolis with stick to the mold (or your counter)!
- Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the chorizo filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can boil the ravioli or freeze for later.
And on to a Feliz Ano Nuevo!