Homemade ravioli with Palacios chorizo and tomato

Ravioli is always a treat! 

  • Raciones

    Rations

    4 persons

INGREDIENTS

RAVIOLI FILLING

  • 1 onion
  • ½ Palacios chorizo
  • 5 plum tomatoes
  • 20 ml olive oil

SAUCE

  • 1 onion
  • 1 red pepper
  • 20 ml olive oil
  • 50 ml white wine

OTHER INGREDIENTS

  • 300 g pasta dough
  • Olive oil
  • Salt and recently ground black pepper

PREPARATION

Let’s start with the ravioli filling:

  1. Peel and chop the onion into julienne strips.
  2. Chop the Palacios chorizo into slices of around 2 centimetres, wrap in baking paper and heat in the microwave to separate the fat. Then take them out and scoop out the meat.
  3. Blanch the tomatoes in boiling water for thirty seconds, then peel them and chop into small cubes.
  4. Heat some oil in a pan, then add the onion and sauté. After 5 minutes, add the Palacios chorizo meat and turn down the heat. Cook the mixture for 5 minutes, stirring regularly. For extra spice, add a pinch of cayenne pepper.
  5. Transfer the mixture from the pan into a bowl and blend. Then place the mixture in the fridge.

Now let’s make the ravioli:

  1. Spread out the pasta dough on the (pre-washed) kitchen counter. Add the filling and cover. Make sure the outer edges are well-sealed, then cut out the ravioli. Make sure each parcel is fully sealed.
  2. Cook the ravioli in boiling water for 3 minutes.

While you’re preparing the ravioli, don’t forget to make the sauce:

  1. First sauté the onion, followed by the strips of pepper.
  2. After 10 minutes, add a splash of white wine. Mix in and allow the alcohol to evaporate. Leave the mixture to cook for approximately 5 minutes.

Pour the sauce onto the ravioli, add the black pepper, and serve.