Hand made ravioli's filled with potato, roasted garlic, and hatch green chili's. Topped with a chipotle cream sauce, crawfish and bacon/potato bits.
I wanted to challenge myself and make everything I could on the Keg. This recipe was literally conceived from thin air as I had two other dishes I had experimented with before going with this for the throw down. Anyways, here's the method to my madness:
First thing is get the dough ready.
Flour, eggs, salt, oil.
Make a well in flour, pour in whisked up eggs/oil into center, stir up slowly (with hands) until dough forms.
Split into four equal sized balls and wrap in plastic for at least 20 min or until ready.
Next prep the veggies. Chop up 1 russet potato into 1" cubes to cook quickly. Finely dice one of the cubes for garnish.
Now do a fine chop on the cilantro, dice up the bacon, hatch green chili, garlic, and onion. Butter will be used later in potato mixture.
Bring a pot of water to a boil. Put potatoes in and cook until just beginning of fork tender. Because of the small cube cut it will finish quickly.
When potatoes are done put them in potato ricer along with the butter.
The small stuff cooks up quick. Fry up the bacon then set aside. Saute the small diced potatos and set aside. Saute the remaining veggies (green chili, onion, garlic, chili) until translucent.
Finished bacon, potato, and sauteed veggies waiting for their chance to join the party.
Microwave 1/4 cup milk to warm-hot. Mix into the potato/butter mixture along with the sauteed veggies, jack cheese, and cilantro. Salt/pepper to taste. Set aside until ravioli pasta is rolled out.
Roll out dough...since I don't have a pasta roller I do this all by my trusty roller.
Place 1 tablespoon of potato mixture on dough, brush egg wash around dough, put other dough on top and mold to shape of mixture. Get as much air out as possible.
Use ravioli cutters to cut the shape you want. I didn't know what shape I wanted so I did both round and square.
Bring a medium sized pot filled with a mixture of water and chicken stock to a boil. Toss in ravioli's and cook 6-8 minutes. When they start to float you have about two minutes left. When all raviolis done put in hotel pan and cover with tin foil until sauce is done.
Next up is the sauce for the pasta. I wanted to have a protein and I had shrimp or crawfish which was vac/frozen. Crawfish it was and the sauce was a white sauce containing cream, milk, butter, wine, lemon, garlic, onion, and crawfish. Additionally, I pulsed a single chipotle to give it some more kick. All this simmered for about 10 min. Salt and pepper to taste.
Plating: Put a couple raviolis on a plate, pour a little sauce over the top, toss on some crawfish, put some of the bacon/fried potato on top, finish with some guajillo oil drizzled around the edges and top of pasta.
