When I conceived of this menu I was inspired by the fact that I have been successfully making corn pasta for many years, and ravioli can be made with any number of wonderful pureed or mashed fillings—so why not give my idea of stuffing corn pasta with refried beans a try? I’m happy to report that this worked out to be a very tasty and exciting dinner to create and eat. Ravioli takes time, but it’s well worth the effort. SLOW FOOD is the best food! However, the refritoes can be made a day or two ahead which will streamline the preparation.

Ravioli of house-made corn pasta stuffed with house-made refried beans served over a puddle of pureed and heated salsa topped with a grating of Queso Cotija cheese and a drizzle of lime-sour cream-chili powder sauce
Shredded lettuce with chunks of avocado and vinaigrette

Dried Pineapple Slices

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