Flour & Cornmeal Meat “Ravioli” with a “Kick”

Photo: Lady Catherine Gourmet

Ingredients

1 pound lean chop meat

2 bunchs of scallions – chopped

3 cloves of garlic- chopped

1 Jalapeño – chopped with seeds

1 healthy handful of fresh cilantro – chopped

1/2 sweet onion – chopped

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 teaspoon brown sugar

Fresh ground black pepper

Pocket Dough:

2 cups of corn meal

2 cups of all-purpose flour

2 teaspoons 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

1 Juice of lime

Preparation

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.