Chili Ravioli with Goat Cheese and Chipotle Peppers
Chili Pasta
31/4 cup unbleached flour
4 eggs
1/2-1 tsp crushed red pepper flakes
1/2-t tsp cayenne pepper
Pulse ingredients in food processor or make a well with dry ingredients and add eggs to center. Use a fork to combine and make a dough. Kneed out with extra flour and pass through pasta machine to form sheets.
Cover to prevent drying out until ready to use.
Filling
I did not measure-sorry
I sauteed chopped red onion with (finely)chopped chipotle peppers in a tsp or two of oil until onions are soft.
Combine with goat cheese and chopped fresh cilantro.
I spread out the pasta and dotted the filling and covered with the second sheet of pasta. I cut the raviolis and decided to use a round cutter to make a smaller ravioli. Use a little water to seal the sheets of pasta.
Heat vegetable oil to 375 degrees.
Fry ravioli for 1 minute per side and drain on paper towel.
Guacamole
Combine avocado, chopped seeded tomato, chopped jalepeno, chopped red onion, lime juice and salt to taste.
Plate and serve with guacamole and sour cream
