Part 2 - Chorizo & Cream Cheese Ravioli

So, I hope you previously read the Carrot Pasta Dough post?  Well, if you haven't, you better start with that unless you only want the stuffing and not the "bird".

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!

So, here we go, Rosa and I get to work.

Chorizo and Cream Cheese Stuffed Ravioli

1 lb carrot pasta dough (recipe in this months collection)
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 ;)