Ingredients:
1 lb. lean chop meat
2 bunches of scallions - chopped
3 cloves of garlic - chopped
1 Jalapeño - chopped with seeds
1 healthy handful of fresh cilantro - chopped
½ sweet onion - chopped
2-3 pieces of marinated sweet peppers - chopped
2 Tablespoons of ketchup
Olive oil for drizzling
Vegetable for sautéing - as needed
Dashes of seasonings for the meat:
1 tsp. brown sugar
Ground cumin
Paprika
Garlic powder
Sea Salt
Fresh ground black pepper
Pocket Dough:
2 cups of corn meal
2 cups of all-purpose flour
2 tsp. brown sugar
Water - as needed
Dipping Sauce:
1 healthy handful of fresh cilantro
1 peach
1 Jalapeño
2 tablespoons of honey
2 cloves of garlic
1 teaspoon brown sugar
Juice of 1 lime
For the Filling:
In a large frying pan sauté the chop meat and drain the fat. Set the meat aside. Drizzle a little olive oil in a frying pan and place the garlic, scallions, onions, jalapeño, marinated peppers and cilantro, sauté until the onion is clear. Add the chop meat, all of the seasonings and the ketchup. Toss until well combined.
For the Dough:
Combine both the cornmeal and the flour and add the water slowly until a dough is formed. If you add too much water the dough will be too sticky and you will need more flour. Knead the dough for a minute. Pat the dough with flour after you form a ball. Dust flour on a clean surface and roll out the dough to about a ¼ inch in thickness. Take the cover of a large jar and cut out circles. In the middle of the circle place a little of the chop meat mixture and fold over and pinch the sides down with a fork. Take the dough that is left and form a ball again. Roll out the dough again and repeat the process until you use up the dough. Place the little pockets in the hot vegetable oil and sauté on both sides until golden.
For the Dipping Sauce:
Combine all of the ingredients in a food processor and give a few good chops.
This is a great appetizer or a simple dinner with a side salad. It is something different and well worth the time.
Enjoy with Love,
Catherine
xo
Flour & Cornmeal Meat "Ravioli" with a "Kick"
Malli says
Wish I could take a bite of those freshly made ravioli treats and sauce Catherine 🙂 Brilliant recipe!!!
Lenia says
They look really yummy!Well done,dear Cathrine!
Charles says
Mmm, yummy - these remind me a little Pierogi. The dipping sauce looks great too - peach and chilli... nom nom!
elle marie says
This is so interesting Catherine, I've never had Ravioli with cornmeal before. Have you read the new Italian cookbook "Skinny Italian"? I don't remember most of the one's my grandmother cooked but I want something authentic, any suggestions? (they are from Sicily)
Tanna at The Brick Street Bungalow says
Oh, I'm so tired I wish I could wiggle my nose and whip up this recipe! Sounds heavenly! blessings to you, Catherine! tanna
Joanne says
Wow these are so much fun! I love that you used cornmeal in the dough!
David says
Catherine, Interesting recipe...different too! I like the spice and the texture from the corn/flour ravioli would be a nice change. Just never have gotten into sweet peppers (or bell peppers either) Like Jalapeno's though! Take Care, Big Daddy Dave
Carol @ There's Always Thyme to Cook says
This looks absolutely delicious!
muppy says
this looks really delicious. your cornmeal dough sounds interesting, i wonder if it would bake ok.
Wanda says
My, I've never tried to make ravioli from scratch...Don't know if I've brave enought to try...but will keep the recipe for a day I'm feeling daring!