Mushroom Chorizo Ravioli

Certainly! Here’s a comprehensive recipe for Mushroom Chorizo Ravioli, including ingredients, step-by-step instructions, and some tips and variations. This recipe will detail how to make the pasta dough, filling, and sauce, ensuring a delicious and hearty meal.

Making the Pasta Dough

1. Prepare the Dough:
   • On a clean surface, make a mound with the flour and create a well in the center.
   • Crack the eggs into the well, add olive oil and salt.
   • Using a fork, gradually mix the eggs and oil into the flour until a dough begins to form.
   • Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic. If the dough is too dry, add water a little at a time.
   • Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Preparing the Filling

2. Cook the Chorizo:
   • In a skillet over medium heat, add olive oil and sauté the onions until translucent, about 5 minutes.
   • Add the garlic and cook for another minute.
   • Add the chorizo and cook until browned and fully cooked, breaking it into small pieces as it cooks.
3. Cook the Mushrooms:
   • Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 7-10 minutes.
   • Season with salt and pepper.
4. Mix the Filling:
   • Remove the skillet from heat and let the mixture cool slightly.
   • Stir in the Parmesan cheese, ricotta cheese, and chopped parsley.
   • Taste and adjust seasoning with salt and pepper as needed.

Assembling the Ravioli

5. Roll Out the Dough:
   • Divide the rested dough into four portions. Keep the portions you’re not working with covered to prevent drying out.
   • Using a pasta machine or rolling pin, roll out each portion into a thin sheet (setting 6 or 7 on a pasta machine, or about 1/16 inch thick).
6. Form the Ravioli:
   • Place one sheet of dough on a lightly floured surface.
   • Place small spoonfuls (about 1 teaspoon each) of filling at intervals along the sheet, leaving about 1 inch of space between each mound.
   • Brush around the filling with a little water to help the top layer of dough stick.
   • Place another sheet of dough on top and press around each mound of filling to seal.
   • Use a ravioli cutter, knife, or cookie cutter to cut out individual ravioli. Ensure the edges are well-sealed by pressing with your fingers or a fork.
   • Place the formed ravioli on a baking sheet lined with parchment paper and lightly dusted with flour.

Cooking the Ravioli

7. Cook the Ravioli:
   • Bring a large pot of salted water to a gentle boil.
   • Add the ravioli in batches and cook for about 3-4 minutes, or until they float to the surface.
   • Remove with a slotted spoon and keep warm.

Making the Sauce

8. Prepare the Sauce:
   • In a large skillet, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
   • Add the white wine and cook until reduced by half.
   • Stir in the heavy cream and bring to a gentle simmer.
   • Add the Parmesan cheese and stir until the sauce thickens, about 2-3 minutes.
   • Season with salt and pepper to taste.
   • Stir in the fresh basil.

Serving

9. Serve the Ravioli:
   • Add the cooked ravioli to the sauce and gently toss to coat.
   • Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.

Tips and Variations

• Storage: Fresh ravioli can be frozen. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding an extra minute or two to the cooking time.
• Cheese Variation: For a different flavor, substitute the Parmesan with Pecorino Romano or add some grated Asiago.
• Vegetarian Option: Substitute the chorizo with a vegetarian sausage or omit it altogether and increase the amount of mushrooms.
• Herbs and Spices: Customize the filling with different herbs such as thyme, oregano, or a pinch of nutmeg for added depth of flavor.
• Alternative Sauces: Instead of the creamy sauce, try serving the ravioli with a simple tomato sauce or a brown butter sage sauce.

Nutritional Information (per serving)

• Calories: 450
• Protein: 18g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 2g
• Sodium: 780mg

This Mushroom Chorizo Ravioli is a delightful combination of earthy mushrooms and spicy chorizo, wrapped in tender homemade pasta and finished with a creamy sauce. Perfect for a special dinner or when you want to impress your guests with a gourmet homemade dish. Enjoy!

Source: servingdumplings.com