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Chorizo Ravioli with Tomato-Basil Coulis
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Servings: 4
Difficulty:  7 of 10
"Pasta is a versatile food, whether it is served hot or cold, plain or flavored, flat or filled. A basic pasta dough recipe can create a myriad of dishes, from herb-infused linguine to seafood-filled tortellini. Handmade pasta, which is more tender than store bought, is best served with a light sauce such as The Culinary Institute of America's® sweet and tangy tomato-basil coulis. When paired with chorizo-stuffed ravioli, the result is an intriguing balance of robust flavors and textures."
· 2 Teaspoon(s) Vegetable oil 
· 6 Cloves garlic, minced 
· 1 Teaspoon(s) Jalapeno, minced 
· 6 Ounce(s) Chorizo sausage, coarsely chopped
· 1 Teaspoon(s) Chili powder 
· 1/2 Teaspoon(s) Coarsely chopped fresh oregano plus more for garnish
· 1/4 Teaspoon(s) Ground cayenne pepper 
· 1 Pound(s) Fresh pasta dough 
· 2 Cup(s) AP flour (plus more as needed) (for dough)
· 1/2 Teaspoon(s) Salt 
· 3 Large eggs 
· 1 Teaspoon(s) Olive oil 
· 3 Tablespoon(s) Olive oil (for coulis)
· 2 Yellow onions, finely diced 
· 8 cloves garlic, minced 
· 2-1/2 Pound(s) Plum (roma) tomatos, peeled, seeded and chopped
· 1 Tablespoon(s) Fresh basil, chopped 
Step 1: Chorizo Ravioli: Heat the oil in a skillet over medium heat. Add the garlic and jalapeño and sauté until aromatic, 1 minute. Add the chorizo, the chili powder, the ½-teaspoon oregano, and the cayenne and sauté until aromatic, about 2 minutes more. Transfer to a bowl to cool.

Step 2: Roll out the dough into thin sheets. Cut the sheets into 32 two-inch circles and cover with plastic wrap until they are ready to be filled. Brush the edge of a pasta circle lightly with water. Place 2 teaspoons of chorizo filling in the center of the circle. Place another circle on top of the filling, keeping the edges of the dough lined up. Lightly press the edges of the dough together. Crimp the edges with the tines of a fork to seal them. Repeat with the remaining pasta circles.

Step 3: Bring a large, wide pot of salted water to a boil. Reduce the heat, add the ravioli, and simmer until tender, about 5 minutes. Drain. Serve the ravioli over hot tomato sauce garnished with oregano.

Step 4: Fresh Pasta Dough: Combine the flour and salt in a large bowl and whisk to blend. Make a well in the center. Place the eggs, olive oil, and 1 tablespoon of water in the well. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork and stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky. (The dough can be mixed in a food processor. Add liquid until the dough just holds together when pressed; it should not form a ball on the blade.)

Step 5: Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10 - 12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.

Step 6: In batches, roll the pasta dough into thin sheets, let dry for 15-20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.

Step 7: Tomato-Basil Coulis: Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20-25 minutes. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.

More Info: Nutrition information per serving: 750 calories, 26 g protein, 73 g carbohydrate, 40 g fat, 1050 mg sodium, 195 mg cholesterol, 6 g fiber.
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