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Low Fat | Vegetarian
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 - 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
How to prepare dry chiles for use in recipes
PUMPKIN, SAGE AND PECAN CHILE RAVIOLI WITH A WHITE BEAN AND GARLIC SAUCE
Ingredients:
medium winter squash ( 2 to 2-1/2 pounds) such as kabocha, butternut or hokaido (you will need 2 cups cooked squash)
3 Tbsp. extra virgin olive oil
1 onion, finely chopped
1/2 cup chopped pecans
2 Tbsp. minced fresh sage
salt and black pepper to taste
Red Chile Pasta Dough:
1 ancho or guajillo chile
1 pasilla or new mexican chile (or just use another ancho chile)
1 tsp. annatto seeds (optional)
2 Tbsp. extra virgin olive oil
3 oz. silken tofu
2 cups unbleached flour
1/2 tsp. salt
White Bean and Garlic Sauce:
1-1/2 cups navy beans or northern beans, soaked or 2 (15 oz.) cans, drained and rinsed
salt
2 Tbsp. extra virgin olive oil
2 onions, finely chopped
8 garlic cloves, thinly sliced
5 sprigs fresh sage
handful of fresh thyme sprigs
1 bay leaf
2 tsp. lemon juice
freshly ground black pepper
Instructions:
Preheat the oven to 350F.
Red Chile Pasta Dough:
Remove the stems and seeds from the dried chiles and place in a bowl. Pour boiling water over the chiles and let them sit for about 10-15 minutes, or until they are softened.
Meanwhile, if you are using the annatto seeds, heat them with the oil in a small saucepan just until the oil is warm and has turned orange. Strain the oil, discarding the seeds.
Place the softened chiles and 2 Tbsp. of the chile soaking liquid, the oil and the tofu in the blender and blend until smooth.
Sift the flour onto a work surface (a large wooden board is good) in a mound and make a hollow in the middle. Pour the chile tofu mixture into the hollow and add the salt. With a fork, first mix the salt into the tofu mixture and then gradually draw in the flour from the edge, incorporating it little by little until a paste begins to form. Then use both hands to gather the remaining flour together and work it into the dough. Work in as much of the flour as you can; there will be a few little straggly pieces of dough and a little flour that does not get worked in. Wash your hands to remove the dough. Scrape up the excess dough pieces and flour sticking to the board with a pastry scraper or knife and sift them through a strainer so that flour falls back onto the board. Discard the pieces caught in the strainer. Knead, working in the last bit of flour, with vigorous rhythmic motions for 5-10 minutes, or until the dough has a firm, slightly elastic consistency, is not sticky, and has become smooth and pliable. Cover with plastic wrap and let rest for about 1 hour at room temperature before making ravioli.
White Bean and Garlic Sauce:
On the stovetop, simmer the beans in 8 cups of water, partially covered for about 1-1/2 hours or until the beans are soft. Season with salt to taste. Let the beans sit in the cooking liquid for a few minutes to absorb the salt, then drain the beans, reserving the cooking liquid.
Heat the olive oil in a medium saucepan and add the onions. Cook over medium-low heat for about 7 minutes, or until the onions are softened and starting to brown. Add the garlic and cook for a few more minutes, until fragrant. Add the cooked beans and 2-1/2 cups of the bean cooking liquid (if you are using canned beans, add 2-1/2 cups water). Tie the herbs together with a cotton string and add to the pot along with the bay leaf. Cover and bring to a boil over medium heat, reduce the heat and simmer, partially covered for 15 minutes to allow the flavors to marry. Add the lemon juice and salt and pepper to taste. Remove the bay leaf and tied herbs.
Serve as is or cream totally smooth with a food processor/blender.
To make the dish:
Cut the squash in half from the stem to the bottom and place the cut sides down on a parchment covered baking sheet. Bake for about 45 minutes, or until tender. Let the squash cool for a few minutes, then remove and discard the seeds. Scoop the flesh into a bowl and mash with a fork. Measure out 2 cups mashed squash, reserving any extra.
Heat the oil in a medium skillet and ddd the onions. Saute until they are browned, about 10 minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat.
Roll out the dough into 2 equal sheets and score a grid of 1" squares with a ruler and pastry cutter. Put equal, well-rounded amounts of squash mixture on the squares. Brush a little water along the edges of the squares in case the dough starts to dry out. Lay the second sheet over the first and press down around the mounds to seal the edges. Cut out the squares with a pastry wheel using the ruler to help guide you. Lay the raviolis on a lightly floured tray.
Bring a large skille
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