Marinated in a mix of chicken stock, coconut oil, and McCormick Culinary® Ground Black Pepper, this spicy stuffed recipe from Chef James Mitchell and Chef Danai Alexopoulos-Mitchell will have you rethinking how your tastebuds can jive with jackfruit. Fried inside handmade raviolis, your senses will rise as you take in the spicy marinara sauce, made from a savory blend of Marzano tomatoes, garlic, white onion and McCormick Culinary® Cayenne Pepper.
Mix all ingredients and refrigerate for a minimum of 2 hours or overnight.
For the Pasta Sheets:
Place flour in bowl and make a well. Place all ingredients in the well and with a fork begin to scramble, blending all ingredients until you get a sticky dough.
Flour surface and place sticky dough in the middle and begin to knead until well incorporate and not sticky.
Wrap up the dough and let stand for 20 minutes, while you prepare jackfruit stuffing.
For the Jackfruit Stuffing:
Heat a pan filled with the coconut oil, cubed onion, garlic and chicken stock. Caramelize onions and garlic until transparent.
When all liquid has been evaporated, add jackfruit marinade with the chicken stock and simmer for 20-25 minutes. When ingredients are soft and simmered, take two forks and mash and pull apart ingredients.
Remove from heat, let cool and add crumbled goat cheese.
For the Spicy Marinara Sauce:
Mix all of the ingredients and bring to a boil for about 30 minutes. Puree sauce.
For the Ravioli Filling:
Create your raviolis, either by ravioli maker or by hand. Stuff all raviolis with filling and close.
Deep fry the raviolis until golden brown.
For Serving:
Plate on a chopping block with micro greens and spicy marinara dipping sauce.
