Cheryl Talks with John Sedlar, Chef-Owner of Eloisa

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Cheryl Alters Jamison talks with John Sedlar, Chef-Owner of Eloisa Restaurant in Santa Fe

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Ravioli of Carne Adobada with Garlic Cream Sauce


This is one of my very favorite John Sedlar recipes, from the days of his St. Estephe restaurant. He wraps northern New Mexico’s traditional pork slow-cooked with red chile in pasta rather than a tortilla. The ravioli with silky sauce can make an appetizer or a main course on a winter’s evening. (From Modern Southwest Cuisine)


Serves 6


1 pound boneless pork shoulder

1 small onion, coarsely chopped

½ medium carrot, coarsely chopped

½ celery stalk, coarsely chopped

1 small bay leaf, crumbled

½ teaspoon dried thyme

3 cups water

¼ cup dried ground New Mexican red chile

1 large garlic clove, minced

½ teaspoon dried Mexican oregano or marjoram

½ teaspoon salt

½ teaspoon white pepper

1½ pounds freshly made pasta or egg roll wrappers


Garlic Cream Sauce

1 tablespoon unsalted butter

4 large garlic cloves, minced

3 cups heavy cream

1 large shallot, finely chopped

1 teaspoon salt

1 teaspoon white pepper



1 tablespoon salt

1 tablespoon vegetable oil

24 whole small dried chiles de arbol, optional


Preheat oven to 350° F.


Place pork in small roasting pan with onion, carrot, and celery. Sprinkle pork with bay leaf and thyme and pour water around pork. Cover pan and roast until pork is very tender and can pull apart into shreds, about 1½ to 2 hours. Remove pork from pan. Strain pan juices into a bowl and refrigerate to solidify fat. Skim off fat. When pork is cool enough to handle, tear meat by hand into very fine shreds.


Pour de-fatted juices into a small saucepan and bring to a boil over high heat. Reduce heat to a simmer, and cook down juices by one-half. Add to juice the chile, garlic, oregano, salt, and pepper, and reduce heat to low. Cook mixture for 10 minutes. Stir in shredded pork and cook for about 10 minutes more, stirring mixture occasionally. Mixture is ready when all excess liquid has evaporated. Remove from heat and cool to room temperature.


Meanwhile, roll out pasta as thinly as possible. Trim pasta to 12 even 4-X-5 inch rectangles. With crinkle-edged ravioli cutter or a pizza cutter, slice each rectangle into 4 equal 1-X-1½-inch rectangles. Place about 2 teaspoons of carne adobada filling in center of 24 of the rectangles. Dip your finger into water and moisten edges of several ravioli. Top each with rectangle of unfilled pasta. Press down around all edges. Trim edges slightly with ravioli or pizza cutter to ensure a tight seal. Repeat with all pasta. Let sit at room temperature.


Prepare cream sauce. Heat butter in medium saucepan over medium heat. Add garlic and saute for 5 minutes or until tender. Add remaining ingredients, raise heat to medium-high, and cook sauce at low rolling boil until reduced to about 1 ½ cups, about 25 minutes. Pour sauce through a fine-mesh strainer and keep warm.


Cook pasta. Bring 2 quarts water and about 1 tablespoon salt and 1 tablespoon vegetable oil to a boil in a large saucepan. Cook ravioli in 2 batches for about 6 minutes each, until pasta is translucent and tender. Remove ravioli gently with slotted spoon and drain on paper towels.


Spoon sauce equally onto each plate. Arrange 4 ravioli on top. Garnish each plate, if you wish, with 4 chiles de arbol, and serve.