HomeDinnerMushroom Chorizo Ravioli

Mushroom Chorizo Ravioli

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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.

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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

  1. 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.
  2. 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.
  3. 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

  1. 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).
  2. 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

  1. 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

  1. 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

  1. 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!

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Source: servingdumplings.com

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Yield: 4

Mushroom Chorizo Ravioli

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.

Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1.1 pounds fresh ricotta ravioli or with your favorite filling
  • 9 ounces mushrooms sliced
  • 1 tbsp olive oil
  • 5 ounces spicy Spanish chorizo sausage diced
  • 1 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 garlic cloves minced
  • 1 shallot finely chopped
  • 2 tbsp chopped parsley
  • 1 cup heavy cream

Instructions

  • Bring a large pot with salted water to a boil.

  • Meanwhile, get your prep done before you start cooking. Mince the garlic cloves, finely chop the shallot, slice the mushrooms, chop the parsley and dice the chorizo sausage.

  • Heat your skillet over medium high, add mushrooms and cook until they start to release moisture. Then add olive oil and cook until golden brown. Remove from skillet.

  • Add chorizo and butter. Cook until crispy, about 1-2 minutes. Next, reduce heat to medium. Add salt, pepper, garlic and shallot. Cook for 2 minutes. Stir in parsley and mushrooms.

  • Pour in cream and simmer for 3 minutes over low.

  • In the meantime, add ravioli to the pot with boiling water. Cook for 2-3 minutes. When ready, drain the ravioli.

  • Add ravioli to the skillet with chorizo mushroom sauce, and toss to combine. Finish off with parsley and freshly ground black pepper. Enjoy!

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