When Luke and I were in Mexico we went to the most delicious & romantic little Italian restaurant (in Mexico, yes, you read that right). It was the last night of our honeymoon & we wanted a dinner to remember… we sure got it, too! Our little table was situated right by these tall windows with flowy drapes. We had a slight breeze & a view of the moon! Romantic, I told ya!
Luke ordered the special that evening; a wild mushroom ravioli with a poblano cream sauce. Kinda like Italy meets Mexico. I tried a bite & wow, it was to die for. When we got home I was determined to re-create this meal…
Poblano Cream Sauce
Serves: approx 4
1 poblano pepper
1 tbs olive oil
1/2 small onion, chopped
1 clove of garlic, chopped
1/3 c heavy cream
salt & pepper to taste
Recipe adapted from Martha Stewart
1 tbs olive oil
1/2 small onion, chopped
1 clove of garlic, chopped
1/3 c heavy cream
salt & pepper to taste
Roast the poblano over a gas burner or under the broiler, until charred all over. Place in a plastic bag; steam 5 minutes. Remove the skin, seeds & ribs. Chop coarsely.
Heat the olive oil in a small saucepan over medium heat; add onion & garlic; cook until soft, 5 to 7 minutes. Add chile & cream.
Puree in blender. Add water if the sauce is too thick. Season with salt and pepper.
Recipe adapted from Martha Stewart
THE COPELAND ADVENTURES 
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