Thursday, 10 June 2010

Chorizo Ravioli

NAME: _Chorizo Ravioli

INGREDIENTS/UTENSILS:
PASTA
200g OO flour
2 eggs
1/2 tsp salt
1/2 tsp olive oil
FILLING
1 Chorizo
roughly equal quantity of minced beef
1/2 onion
2 tsp tomato paste
several leaves cabbage or kale
SAUCE
1 can diced tomato
1 tbsp tomato paste
bunch parsley

METHOD:
Make the pasta dough an hour or so ahead of time.  Put the flour in a bowl, add the eggs and other ingredients in a well in the center, mix together with an implement like a fork or spoon, then take from bowl and knead for five minutes or more.  Wrap in plastic wrap and set aside.  Retain the bowl, no need to wash.

Take the skin from the chorizo and slice and finely chop it.  Finely chop the onion and greens.  Mix the meats, chopped vegetables, and tomato paste in the bowl, then transfer to a saucepan and place over low heat and stir until liquid forms, allow to simmer until it thickens again.  Set aside to cool - I usually spread it in a thin layer on a cold dinner plate and that cools it very rapidly.  Retain the saucepan, no need to wash.

Chop the parsley and put in the saucepan. Put 2/3 of the tin of diced tomato and the tomato paste in the saucepan, heat over low heat until gently simmering.  Set aside.

Now's the time to laminate the pasta. Roll the pasta roughly into a long thin slab, cut into two lengths. Get the pastabike roller out and roll the pasta once on each setting until you get to 6.  (I gather all pasta rollers are similar in this scale, a bit over halfway to the thinnest setting is fine. Do this for both pieces of pasta.

Oil a ravioli pan and lay half of one layer of pasta over it.  Lightly press the pasta into the hollows, then spoon a small - a tiny - quantity of the chorizo filling into each depression.  Press it in lightly.  Work quickly before the thin pasta sheets dry.  You may want to wet a finger and run it between the filling islands if the surface feels or looks too dry.  Fold the sheet of pasta over the top, and use the rolling pin to trim the dough and seal the edges.  200g of dough should make enough to cover the pan twice, so about 4 dozen ravioli.

Remove the ravioli from the pan and let them rest while you bring a pot of water to the boil.  Drop in enough ravioli at one time to cover the bottom, and wait until they float up, wait about one minute more, and scoop them out into a colander or draining tray.  Reheat the sauce at the same time.

SERVING:
Serve immediately with the sauce and some freshly grated or shaved cheese.

NOTES: I made pasta for the first time to make these. The filling of chorizo and beef was an experiment that worked out very well, it's a nice flavour.  And if I can make these then anyone can.  %)


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