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Polish   -   Ravioli Filled With Red Chile And Potato Puree   adapted from Hot and Spicy by Marlena Spieler

  • 3 Medium New Mexico Green Chiles
  • Boiling Water
  • 3 Medium Baking Potatoes -- peeled and quartered
  • 1/4 Cup Butter
  • 5 Cloves Garlic -- finely chopped
  • 2 Medium Jalapeno -- finely chopped
  • 5 Ounces Gruyere Cheese -- shredded
  • 16 Egg Roll Skins
  • 1/4 Cup Sour Cream
  • Cayenne -- to taste
Directions Cover dried chiles with boiling water and let sit for 1 hour. Cook and mash potatoes. Melt butter. Measure out 1 tablespoon and set aside. Add garlic and jalapenos with butter in pan. Cook for 2 minutes. Add potato mixture. Remove stems and seed from chiles and puree in food processor with enough liquid to make a thick paste. Add 3 tablespoons of this paste to the potato mixture. Add cheese and season with salt to taste. Place about 1 tablespoon of filling in the center of each square. Seal edges with water. Let sit for 30 minutes. Cook ravioli in boiling water for 4 minutes. Drain and serve topped with remaining butter and sour cream. Sprinkle on the cayenne.
Serves 3
Time to Make 0:00

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