About the Recipe
Our Pulled Pork Raviolio pairs so well this fusion Italian/Tex Mex sauce. We think it's the perfect Fathers day feast.
This sauce recipe was inspired by a small Mexican restaurant in Sonoma California. The sweetness of the orange perfectly balanced the heat of the jalapeño. We served it with this simple corn & onion relish and Cotija cheese. Definitely a crowd pleaser.
2 Packages Mount Desert Island Girl Pulled Pork, Smoked Gouda Raviolo
4 fresh Roma Tomato's,
Half a Red Bell Pepper
1 Med Jalapeno
1 Medium Vidalia Onion , Chopped Fine
I large Navel Orange, Zested and Juiced
Salt and Pepper
1 Tbsp. Unsalted Butter
1 Tsp Cilantro
1/2 cup Corn Kernels
Crumbled Cotija Cheese for Garnish
Pre heat oven to 375
Halve tomato's and bell pepper. Place cut side down on a foil lined baking sheet along with the jalapeno and drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast at 375F for 30 minutes, until skins are brown and peeling.
In the mean time, in a Dutch oven or deep frying pan, sauté chopped onions until golden brown. Set half of the onion aside. Add corn and butter, sauté until golden brown. Add cilantro, salt and pepper to taste. Set aside.
Remove skins from roasted vegetables. In a food processor, puree roasted tomato, bell pepper and as much of the jalapeno as you desire.
Return remaining onion to pan, add tomato/pepper mixture, orange juice and zest. Heat until simmering. Add salt and pepper to taste.
Cook Mount Desert Island Girl Pulled Pork & Smoked Gouda Raviolio to package directions.
Plate the ravioli in the sauce, garnish with the corn onion relish and Cotija Cheese.