Braised Beef Ravioli in Nogada

Directions Print

For the Nogada Crema

1. Purée all ingredients in a blender, about 2 minutes.
2. Refrigerate in an airtight container up to 6 days. Makes about 2¼ cups.

For the Poblano-Corn Fricassee

1. Cook green onions in a sauté pan over high heat until charred, about 2 minutes, stirring once.
2. Add oil, poblano peppers, corn, red onion, and bell pepper; cook until lightly charred and tender, about 4 minutes, stirring once.
3. Remove from heat; stir in apple, raisins, and salt.
4. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For Serving

1. Prepare 5 ravioli as label directs; drain.
2. Heat a portion of Poblano-Corn Fricassee on a sheet tray under the broiler until lightly charred, about 2 minutes.
3. Serve ravioli over Poblano-Corn Fricassee drizzled with a portion of Nogada Crema garnished with pomegranate seeds and cilantro.