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Ravioli with Goat Cheese Chocolate

Italian cuisine shares many elements with Mexican cuisine, so the fusion of these often give very good results.

In this case we will make a pasta stuffed with huitlacoche. Try not to use the most common forms (Ravioli, Tortelini, etc.) And instead try to find something different. The ravioli Aperti is widely used today, and consists of two sheets of pasta layered with a filling in the middle. The plates can be round or square, to taste.

To accompany our Aperti prepare ravioli parmesan cheese sauce, all this combines beautifully.

Ingredients:

• Lassagne Films for
• Enough Salt pepper

Filling:

• Huitlacoche 300g Onion
• 1 / 4 pz
• Chile Serrano 2pz
Olive Oil Goat Cheese
• 150 gr

Salsa:

• 250g Parmesan Garlic
• , 2 cloves
• 500ml Whipping cream butter
• ; 50g

Procedure:

For the Sauce:

itch garlic cloves finely and sauté in butter. Add cream, and when hot, the cheese. We will move for its dissolution. Easing the sauce with whipping cream, until you have a good consistency. Finally, we rectify it with salt and pepper. As you can see, is a very quick and easy.

For the filling:

Now prepare the huitlacoche as is traditionally done. Fry finely chopped onion in olive oil and add the corn smut. When the grains have burst and the preparation is completely black cook for about 5 minutes and add the finely chopped chile. We'll leave it to cool and then mix it with goat cheese. Add all to a processor and grind just a little to get a kind of pasta. At this time we rectify salt and pepper.

To cook the pasta sheets we use the common procedure. Put them in plenty of salted boiling water, which we flavored with olive oil, onion, bay leaves, and herbs of our choice. Do not forget that the pasta should be al dente.

Finally we can only assemble the dish. We set up small areas of filling and place it between two sheets of pasta. Cover with cheese sauce hot and ready. Remember that you can cut the sheets to give a nice appearance, I like round.

Enjoy!