Chorizo Ravioli with Cilantro Chard Pesto

Tammy Brownlow


I absolutely love the flavor of chorizo. It smells wonderful when it's cooking. Most folks here cook it with eggs as a filling in breakfast burritos. I thought it would make an excellent filling in ravioli.

I had an explosion of chard in my garden last year - so I went crazy making pesto. I have a basil and chard posted here on the site, but I also made a cilantro and chard pesto as well which is featured in this recipe. It is the perfect compliment to the ravioli.

The ravioli is rich with chorizo and cheese so it deserves a light pesto.

Southern food with flare!


☆☆☆☆☆ 0 votes

30 Min
10 Min
Stove Top



  • 2
    eggs, slightly beaten
  • 1 tsp
  • 2 c
  • 4 Tbsp

  • 12 oz
    fresh chorizo, removed from casing
  • 4 oz
    mozzarella cheese, shredded
  • 1/2 c
    ricotta cheese
  • 2 oz
    crumbled feta

  • 1/4 c
    cilantro leaves - no stems
  • 1 1/2 c
    chard leaves - stems removed
  • 5 slice
    sun dried tomatoes, chopped
  • 1/3 c
    toasted pecans
  • 1/2 c
    grated parmesean cheese
  • 1/4 tsp
    crushed red pepper flakes
  • 3 large
    cloves peeled garlic
  • ·
    zest and juice of 1/2 a lime
  • ·
    olive oil for drizzle
  • ·
    salt and pepper to taste

How to Make Chorizo Ravioli with Cilantro Chard Pesto


  1. In a medium skillet on medium heat; cook chorizo until done about 10 minutes. Turn off heat and work on pesto while chorizo cools.
  2. In your food processor add cilantro, chard, tomatoes, pecans, parmesean, crushed pepper flakes, garlic, the lime zest and juice. On high speed drizzle olive oil until well combined and desired consistency. Spoon into a small bowl and set aside.
  3. In your mixer combine flour and salt with your dough hook. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
  4. Divide dough in half. Place one half on counter and roll into a rectangle shape 1/8 inch thick. Repeat with other half. Cover both halves with plastic wrap.
  5. In a medium bowl add cooled chorizo and cheeses. Mix until well combined.
  6. Using a tablespoon measure place chorizo mixture 1 inch apart on 1/2 of the dough sheet.
  7. In a small bowl beat one egg with 2 tablespoons water. Brush this mixture around chorizo mixture.
  8. Start a large dutch oven filled with water and 1 teaspoon of salt on high heat and bring to a boil while finishing your ravioli.
  9. Top with other dough sheet. Trim around the outside with a pizza cutter to create straight edges.
  10. Cut in between rows to create your ravioli.
  11. Use a fork to seal edges of ravioli.
  12. Drop ravioli into boiling water. Cook for 6 minutes.
  13. Remove to serving bowl and toss with pesto. Sprinkle with additional parmesean cheese and enjoy!

Printable Recipe Card

About Chorizo Ravioli with Cilantro Chard Pesto

Course/Dish: Beef, Pasta, Other Sauces
Main Ingredient: Beef
Regional Style: Southern

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