chorizo ravioli with cilantro chard pesto
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!
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
3 serving(s)
Ingredients
- FOR RAVIOLI DOUGH: NOTE...IF YOUR IN A HURRY WONTON WRAPPERS WOULD WORK (:
- 2 - eggs, slightly beaten
- 1 teaspoon salt
- 2 cups flour
- 4 tablespoons water
- FOR FILLING:
- 12 ounces fresh chorizo, removed from casing
- 4 ounces mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 2 ounces crumbled feta
- FOR CILANTRO AND CHARD PESTO:
- 1/4 cup cilantro leaves - no stems
- 1 1/2 cups chard leaves - stems removed
- 5 slices sun dried tomatoes, chopped
- 1/3 cup toasted pecans
- 1/2 cup grated parmesean cheese
- 1/4 teaspoon 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
-
Step 1In a medium skillet on medium heat; cook chorizo until done about 10 minutes. Turn off heat and work on pesto while chorizo cools. -
Step 2In 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.
-
Step 3In 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.
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Step 4Divide 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.
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Step 5In a medium bowl add cooled chorizo and cheeses. Mix until well combined.
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Step 6Using a tablespoon measure place chorizo mixture 1 inch apart on 1/2 of the dough sheet.
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Step 7In a small bowl beat one egg with 2 tablespoons water. Brush this mixture around chorizo mixture.
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Step 8Start a large dutch oven filled with water and 1 teaspoon of salt on high heat and bring to a boil while finishing your ravioli.
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Step 9Top with other dough sheet. Trim around the outside with a pizza cutter to create straight edges.
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Step 10Cut in between rows to create your ravioli.
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Step 11Use a fork to seal edges of ravioli.
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Step 12Drop ravioli into boiling water. Cook for 6 minutes.
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Step 13Remove to serving bowl and toss with pesto. Sprinkle with additional parmesean cheese and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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