The Crazy Kitchen: Fresh Ravioli with Sausage & Chorizo

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Wednesday, 14 May 2014

Fresh Ravioli with Sausage & Chorizo

In the penultimate #RespectThePasta challenge I have been asked to make ravioli from scratch. I've only ever made pasta from scratch once before, just a few weeks ago, in a lasagne. I rolled it a bit too thin so this time I made sure I left it a little thicker so that it didn't disintegrate completely in the pan.

I went for a simple filling of sausage and chorizo, and a very simple tomato sauce. There was a little of the sausage filling left over from the ravioli which I added to the sauce.


Fresh Ravioli with Sausage & Chorizo

Fresh Ravioli with Sausage & Chorizo - serves 3-4

Pasta
200g '00' flour plus extra for dusting
2 large eggs

Filling
40g Chorizo, finely diced
4 good quality pork sausages

Sauce
glug of Extra Virgin olive oil
onion, finely chopped
3 garlic cloves, crushed
400g tin of chopped tomatoes
handful of fresh basil
salt & pepper

  • Make the pasta by stirring the eggs into the flour until it starts to come together
  • Knead until smooth & elastic - this will take a while - it will be grainy at first and then smooth. At this point keep on kneading until it becomes more elastic
  • Tightly wrap in clingfilm and place in the fridge for 30 minutes
  • In the meantime make the filling by frying the chorizo until the oil starts to come out
  • Squeeze the sausagemeat from the casings and add to the pan, breaking the meat up
  • Once cooked through set aside whilst you roll the pasta
  • I used a Lakeland Pasta Machine to roll my pasta out, but you could do it by hand 
  • Cut the dough in half and pass half through the machine until you reach the second to last setting (1-7 on the Lakeland machine). Repeat with the other half.
  • Lay a sheet of pasta onto a floured work surface
  • Spoon a little of the sausage filling along the pasta sheets in small mounds before placing another sheet on top
  • Press the top sheet onto the bottom sheet around the filling to remove any air and seal around the edges
  • Using a ravioli cutter cut the squares of ravioli out around the filling
  • Leave the ravioli to dry out a little whilst making the sauce
  • Add a glug of olive oil to a pan
  • Add the onion and garlic and fry for 3 minutes
  • Add the tinned tomatoes and half of the chopped basil
  • Place a lid on and simmer for around 20 minutes
  • Add the rest of the basil and season with salt & pepper
  • Put a large pan of salted water on to boil
  • Once boiling, add the ravioli (in batches if necessary)
  • Boil for 3-4 minutes and spoon out into the sauce, tossing gently
  • Serve immediately

 photo makingraviolijpg_zps1b0aa81e.jpg
Fresh Ravioli with Sausage & Chorizo Fresh Ravioli with Sausage & Chorizo Fresh Ravioli with Sausage & Chorizo Fresh Ravioli with Sausage & Chorizo


I received a ravioli cutter and '00' flour from ASK Italian for the purpose of this challenge

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