These are a show stopper. Huitlacoche is an acquired taste so substitute with sautéed wild mushrooms if you can’t find or don’t want to use huitlacoche. Basically it a fungus that attacks corn kernels making them swell and turn charcoal black. They are absolutely delicious when paired with poblanos and this browned butter-pepita sauce. Pair with a dry Riesling.
Makes 6 servings
4 poblano chiles
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup fresh corn kernels
Cornmeal for sprinkling
1/3 cup canned or fresh huitlacoche 1/3 cup sauteed wild mushrooms
2 tablespoons grated queso fresco plus additional for sprinkling
36 wonton wrappers
1 small egg, beaten to blend
4 tablespoons (1/2 stick) butter
Toasted pepitas
Chopped fresh green onions
Char poblanos over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
Heat oil in large skillet over medium heat. Add onion and corn and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped poblanos. Season with salt and pepper.
Lightly sprinkle rimmed baking sheet with cornmeal. Mix huitlacoche and queso fresco in a medium bowl. Arrange 10 wonton wrappers on work surface. Place 1 heaping teaspoon huitlacoche filling in center of each wrapper. Using pastry brush, paint edges of wrappers with beaten egg. Top each with an additional gyoza wrapper. Using round cookie cutter, cut raviolis into rounds. Place on prepared baking sheet. Repeat with remaining wrappers and filling.
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes. Turn off heat and stir in pepitas.
Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Drain well. Transfer ravioli to skillet with browned butter. Toss over medium heat.
Meanwhile, re-warm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with additional queso fresco and green onions and serve.
