First and foremost,I have to thank one of my dearest and oldest friends, Ms Rebecaa Barnett-Miller. She so graciously gave to me a virtually unused,unwanted hand crank pasta maker. Forged in Torino,Italy, it is by far one of my favorite kitchen toys.So this recipe is dedicated to you my dear. Guess i have to have you over for dinner, so you can taste the fruits of the labor you gave me. ( you know what i mean.). I received this culinary jewel back in the summer. I could have just as easily made a simple papadelle or spaghetti in a red sauce. No. I knew whatever i made, had to be memorable. In a scavenger hunt of the cupboards, i had to find the perfect stuff. Yes, stuff,. My mind was in overdrive with what to make. Pasta…pasta dough…potstickers..lasagna with exotic ingredients. The possibilities were limitless. My hand went to a can of black beans. In a revelation, my mind went to Italian/Southwestern. Black Bean Ravioli. So i mixed my dough, made my filling, and made my ravioli. It turned out good, or as my mother would say,” it’ll pass in the crowd with a shove.” I needed it to be amazing. Folks, i think i may have it. Key word being ‘may’.
For the Dough:
For the mixture:
I can Black beans ( drained and rinsed)
2 cloves garlic ,minced
1/4 of a lg red onion
heaping teaspoon of cumin
1/2 teaspoon coriander
heaping tablespoon of sour cream
teaspoon of tomato paste
teaspoon of sugar
1/2 teaspoon of red pepper flake
1/4 teaspoon of salt
To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half. Add a teaspoon of the mixture to the middle of every 3- 3 1/2 inches of dough. taking your second rolled out piece, gently place it over the other pice with the mixture. Push out any air bubbles from around the covered mixture. You can use a biscuit cutter to form a circular ravioli, crimping the edges with a fork, to ensue an airtight seal. I had purchased a ravioli stamp cutter, to form my ravioli. A glass will work as well…just remember to crimp those edges! Cook the pasta in boiling salted water for about 2-3 minutes. Enjoy!!!