Chorizo and Mozzarella Ravioli

By PicNic

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Ingredients

Half a recipe of basic egg pasta
Ravioli Filling:
100 g Chorizo, chopped
1 Cup fresh spinach
1 tsp chilli flakes
salt and pepper to taste
1/3 Cup finely grated mozzarella
Pasta Sauce:
1 Onion, finely diced
2 Cloves garlic, crushed, finely chopped, or finely grated
400 g tomatoes (fresh or canned, whatever is most readily available)
1 Tbsp Balsamic vinegar
Salt and pepper to taste

Details

Servings 2
Level of difficulty Difficult
Preparation time 60mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Make the pasta dough following the directions on the recipe. You can use either a pasta machine or a rolling pin.

Step 2

Make the filling by frying the chorizo with chilli flakes, salt, and pepper for about 4-5 minutes. Add the spinach and allow to wilt. Process to a fine mixture in a food processor or with a stick blender. Set aside.

Step 3

Once the pasta is rested and rolled out into thin sheets make your pasta into shapes (use your imagination!), then cut out pieces using a cookie cutter, alternatively just use a pasta cutter (or pizza cutter) to divide into sections.

Step 4

Fill the pasta by adding approximately teaspoon amounts of the filling mixture to the centre of a piece of pasta, top with a pinch of mozzarella. Take another piece of pasta, brush the edges with egg + water and seal over top of the filled piece, use a fork to press the edges of the two pieces together. Repeat this until all the pasta is filled. Cook the pasta in a large saucepan of boiling, salted water for about 4 minutes, stirring so that it doesn't stick. Removing from the pot using a slotted spoon.

Step 5

Make the sauce by frying the onion and garlic in a fry pan, add the tomatoes (if fresh, diced) balsamic, salt, and vinegar. Once nice and hot, blend in a food processor and using a stick blender.