ࡱ>   Root Entry FSP/CompObjnWordDocument @ObjectPool`%/`%/3456789:;<= FMicrosoft Word 6.0 Document MSWordDocWord.Document.69q;GT`$A0 #c5WxLllChipotle Grilled Vegetable and Black Bean Ravioli Saffron Pasta Dough 10 eggs 7 1/2 cups all-purpose flour 1 teaspoon salt 2 teaspoons crushed saffron 1/3 cup milk Mix all ingredients except saffron and milk until a ball is formed, forming a well with the flour and placing the eggs in the middle. Knead for 5 minutes or until smooth. Let rest for 2 hours. Roll out until very thin, about 1/16 inch. Cut into 3 inch squares. Mix the saffron and milk. Using a pastry brush, splatter-paint the wash on the dough. Let dry. Cover with a damp towel until ready to use. Vegetable and Black Bean Filling 5 grilled zucchini halves 5 grilled yellow squash halves 1 cup chipotle puree 2 tablespoons garlic puree 1 cup mashed plain potato 5 peeled grilled tomatoes 5 cups refried black beans, liquid evaporated. Salt Dice vegetables. Mix diced vegetables with rest of ingredients, adding salt to taste. Wet edges of pasta squares with water. Place about a tablespoon of filling on one side. Fold over diagonally and crimp edges with fork, making sure that they are sealed. Cover with a damp towel until ready to use. White Bean and Yam Stew 1 1/3 cup Tamale Peppers 1/2 cup Salsa Roja 1/2 cup Salsa Fresca 2 tablespoons Chipotle Salsa 1 cup plain mashed yams 4 cups cooked white beans 12 ounces Vegetable Stock Saute peppers in 2 tbs. olive oil for 1 minute. Add 4 oz. Stock and reduce for 1 minute. Add yams and 4 oz. Stock. Add beans, remaining stock, and salsas. Cook until a stew-like consistency is reached. Add salt to taste. Apple-Piquillo Salsa 15 Piquillo peppers (1 can?) 3 medium roasted Poblano chiles 1 cup diced apple 1 tablespoon cilantro 3 tablespoons Corn Relish 1/8 cup cantaloupe 1/8 cup pinapple 1 peeled roasted tomato 3 tablespoons onion from Tamale Peppers 1/2 cup Salsa Cruda Vegetable Stock Puree all ingredients, adding vegetable stock until desired consistency is reached. Pour sauce around white Pescado bowl. Put 1 cup of slightly wilted New Zealand Spinach in the middle and top with six ravioli. Put one spoonful of Stew on one side. Garnish with chopped parsley and oregano, 1 tablespoon Corn Relish and a drizzle of Apple-Piquillo salsa. Drizzle a little Crema over the Stew and put it in the window! _Oh+'0 D h   @d (C:\MSOFFICE\WINWORD\TEMPLATE\NORMAL.DOT2Chipotle Grilled Vegetable and Black Bean Ravioli David Coy DaviSummaryInformation(2d Coy@ @Y@ @F#Microsoft Word 6.01ܥe= e @jjjjjjj d1.FTWdjdjjjj~jjjj,Chipotle Grilled Vegetable and Black Bean Ravioli Saffron Pasta Dough 10 eggs 7 1/2 cups all-purpose flour 1 teaspoon salt 2 teaspoons crushed saffron 1/3 cup milk Mix all ingredients except saffron and milk until a ball is formed, forming a well with the flour and placing the eggs in the middle. Knead for 5 minutes or until smooth. Let rest for 2 hours. Roll out until very thin, about 1/16 inch. Cut into 3 inch squares. Mix the saffron and milk. Using a pastry brush, splatter-paint the wash on the dough. Let dry. Cover with a damp towel until ready to use. Vegetable and Black Bean Filling 5 grilled zucchini halves 5 grilled yellow squash halves 1 cup chipotle puree 2 tablespoons garlic puree 1 cup mashed plain potato 5 peeled grilled tomatoes 5 cups refried black beans, liquid evaporated. Salt Dice vegetables. Mix diced vegetables with rest of ingredients, adding salt to taste. Wet edges of pasta squares with water. Place about a tablespoon of filling on one side. Fold over diagonally and crimp edges with fork, making sure that they are sealed. Cover with a damp towel until ready to use. White Bean and Yam Stew 1 1/3 cup Tamale Peppers 1/2 cup Salsa Roja 1/2 cup Salsa Fresca 2 tablespoons Chipotle Salsa 1 cup plain mashed yams 4 cups cooked white beans 12 ounces Vegetable Stock Saute peppers in 2 tbs. olive oil for 1 minute. Add 4 oz. Stock and reduce for 1 minute. Add yams and 4 oz. Stock. Add beans, remaining stock, and salsas. Cook until a stew-like consistency is reached. Add salt to taste. Apple-Piquillo Salsa 15 Piquillo peppers (1 can?) 3 medium roasted Poblano chiles 1 cup diced apple 1 tablespoon cilantro 3 tablespoons Corn Relish 1/8 cup cantaloupe 1/8 cup pinapple 1 peeled roasted tomato 3 tablespoons onion from Tamale Peppers 1/2 cup Salsa Cruda Vegetable Stock Puree all ingredients, adding vegetable stock until desired consistency is reached. Pour sauce around white Pescado bowl. Put 1 cup of slightly wilted New Zealand Spinach in the middle and top with six ravioli. Put one spoonful of Stew on one side. Garnish with chopped parsley and oregano, 1 tablespoon Corn Relish and a drizzle of Apple-Piquillo salsa. Drizzle a little Crema over the Stew and put it in the window! #bO8!i(.[}{])=24 ccUc234HIQn~CDef278ij-.  & ' D d v !!!!!!!-v  / 0 !!!!!!!!!!!!!!!K@Normala "A@"Default Paragraph Font! . v , David CoyC:\MSOFFICE\WINWORD\RAVIOLI.DOC@HP DeskJet 820C Series PrinterLPT1:HPFDJC04HP DeskJet 820C Series Printer6d,,HP DeskJet 820C Series PrinterLPT1 ,,HP DeskJet 820C Series Printer6d,,HP DeskJet 820C Series PrinterLPT1 ,, 1Times New Roman Symbol &Arial"hFF$W1Chipotle Grilled Vegetable and Black Bean Ravioli David Coy David Coy