The filling for the ravioli is a little spicy since we used Mexican chorizo sausage but marries well with the cream cheese and the carrot pasta dough. I used a tomato based sauce and found that next time I would use a butter cream sauce or something other than tomato - it seemed to take away from the awesome filling and pasta flavor a bit. It was still GREAT, it just could have been BETTER!
Chorizo and Cream Cheese Stuffed Ravioli
3 chorizo sausages
1/4 c. carrot puree
1/2 c. cream cheese
2 tsp. fresh thyme
1 tsp. chili powder
1 tsp. fresh pepper
1 tsp. salt
1 egg white for the wash
This all sounds a bit complicated but believe me, it really isn't!
Remove the sausage meat from its casings and brown. Allow to cool slightly. (a few minutes)
In a food processor (or blender) add the meat and carrot puree, cream cheese and mix until incorporated and its resembles a thick paste.
Add the spices and stir by hand.
Set in the refrigerator while you get your dough rolled and ready.
(you will also want to get a large pot of boiling water ready so that once you have filled and cut your raviolis you can make them and eat them ASAP!)
Take your dough and cut into 6-8 pieces. Working with one at a time, lightly flour the dough ball and give a little dusting over the roller. Starting on your highest setting - mine is 7) feed your dough thru. Repeat this step twice. Move down settings and feed thru again. Continue this until you reach setting #3 and your dough sheet is about a foot and a half to two feet long. Don't be afraid to stretch your dough as you go along. If it tears, fold it over and feed it back thru - fixed!
You can now work in 2 ways, you could roll out another sheet that is the same size to use as a topper OR you could use 1 sheet, drop 4 or 5 mounds and fold over the rest - your choice, either works well.
Once you have your sheet, trim it to a rectangular shape as the roller will make it a little uneven.
Mound about 1 tbsp of filling about an inch from the one shorter side. Space the rest of the mounds about 2 inches apart. Lightly brush egg wash along all edges and in between. Seal the pockets with another sheet of pasta and press with enough pressure to ensure it is closed - you don't want any air pockets!
Trim the raviolis with a knife to make neat, small squares.
Place on a baking sheet dusted with flour while you continue with the rest.
Boil 2-4 minutes in salted water.
Serve with sauce - the lighter the better ;)
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