Featured in Vallarta Lifestyles Magazine, Spring/Summer 2010 issue.
Courtesy of Kaiser Maximilian
1 sweet potato
2 poblano peppers, roasted, seeded and peeled
6 sage leaves, chopped • 1 sprig thyme, chopped
3 tbsp maple syrup • Salt and pepper
Roast sweet potato with peel in a hot oven for 30 minutes or until soft. Peel and purée. Finely chop peppers and mix in with remaining ingredients.
2 c flour • 1 egg • 1/3 c water • Salt
Knead all ingredients until smooth. Allow to rest for 20 minutes. Roll out thinly and cut into circles. Fill with sweet potato mixture and seal with water. Cook in simmering salted water.
1/2 c sherry vinegar • 1/2 c olive oil • 2 shallots • 1 garlic clove
4 tbsp parsley leaves • 4 c mixed lettuces • 3/4 c chopped walnuts
1 red pepper, peeled, seeded and cut into strips
3/4 c crumbled blue cheese • Grated Parmesan
Blend vinegar, oil, shallots, garlic and parsley. Season with salt and pepper. Combine dressing with mixed lettuces. Plate with walnuts, blue cheese, peppers and ravioli. Finish with Parmesan and a few drops of dressing.