CORN PASTA RAVIOLI WITH PINTO BEAN SAUCE

By BobLongo

Ingredients

• Filling
• 1 8-ounce boned chicken breast, skinned
• 2 1/4 inch red onion
• 1 tomato, peeled, seeded chopped
• 1 medium poblano chili, roasted, peeled, seeded and coarsely chopped
• 1 teaspoon minced garlic
• 1/4 cup cream cheese, room temperature Salt and freshly ground pepper
• Pasta
• 3/4 cup instant masa mix
• 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon olive oil
• 1 teaspoon water
• Vegetable oil (for deep frying)
• Pinto Bean Sauce*
• o 2 lbs dried pinto beans, sorted and rinsed
• To cook the beans
• o 1/8 cup kosher salt
• o 1/2 tablespoon black pepper
• o 1 tablespoon garlic powder
• o 1 tablespoon onion powder
• For the sauce
• o 1 (29 ounce) cans tomato sauce
• o 3 tablespoons chili powder
• o 1 teaspoon garlic
• o 1 teaspoon onion powder
• Cilantro leaves
• Salsa

Preparation

Step 1

6 servings

For the bean sauce:
Sort and rinse beans to remove bad beans, rocks and dirt.
Soak overnight or between 6-8 hours.
Drain and rinse soaked beans.
Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
When cooked, drain water from beans.
Add tomato sauce, chili powder, garlic powder and onion powder.
Heat through to meld flavors.
Cool and freeze 2 cups of beans in sauce in quart bags.

For filling: Prepare barbecue (high heat) or preheat broiler. Grease rack. Set chicken on rack and grill until firm to touch, turning once, about 7 minutes. Shred chicken. Grill onion until brown on both sides, about 5 minutes. Chop onion coarsely. Finely chop chicken, onion, tomato, chili and garlic with cream cheese in processor using on/ off turns; do not puree. Season with salt and pepper. (Can be prepared 1 day ahead. Cool, cover and refrigerate.)
For pasta: Sift masa mix, flour and salt into large bowl. Make well in center. Beat eggs, olive oil and water together. Add to well, blending with fork. Gradually draw flour from inner edge of well into center until all dry ingredients are incorporated. Knead dough on lightly floured surface until smooth, about 3 minutes. Wrap in plastic and let rest at least 30 minutes.
Cut dough into 3 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through several times until smooth, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 4o inch thick, dusting with flour as necessary. Repeat with remaining pieces of dough.
Cut out 3-inch rounds using cookie cutter or glass. Place 1 teaspoon filling in center of each round. Moisten edge with water. Fold half over filling, pressing edges to seal. (Can be prepared 1 day ahead. Set ravioli on baking sheet dusted with masa mix. Cover and refrigerate.)
Heat oil in deep fryer or heavy skillet to 375°F. Add ravioli (in batches; do not crowd) and fry until golden brown, turning occasionally, 5 to 10 minutes. Remove using slotted spoon and drain on paper towels. Spoon sauce onto plates. Arrange ravioli on top. Garnish with cilantro. Serve with salsa.