Description
A bold and flavorful homemade ravioli stuffed with spicy chorizo and earthy mushrooms, finished in a simple herb butter sauce. This comforting dish blends Italian technique with Spanish flair.
Ingredients
- Fresh Pasta Sheets: 1 pound
- Chorizo Sausage: 6 ounces, casing removed
- Mushrooms: 1 ½ cups, finely chopped
- Shallot: 1, minced
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Ricotta Cheese: ½ cup
- Parmesan Cheese: ¼ cup, grated
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Egg: 1, beaten
- Unsalted Butter: 4 tablespoons
- Fresh Sage or Thyme: 1 teaspoon
Instructions
- Preheat Your Equipment: Heat olive oil in a skillet over medium heat.
- Combine Ingredients: Sauté shallot until soft, then add garlic, mushrooms, and chorizo. Cook until browned. Cool, then mix with ricotta, parmesan, salt, and pepper.
- Prepare Your Cooking Vessel: Lay pasta sheets on a floured surface and brush with beaten egg.
- Assemble the Dish: Place teaspoons of filling along one sheet, cover with another, press to seal, and cut ravioli.
- Cook to Perfection: Boil ravioli in salted water for 3–4 minutes until they float.
- Finishing Touches: In a skillet, melt butter with herbs and toss ravioli gently to coat.
- Serve and Enjoy: Plate and garnish with extra parmesan or herbs.
Notes
- Use plant-based chorizo for a vegetarian version.
- Freeze uncooked ravioli in a single layer before transferring to bags.
- Do not overstuff the ravioli to avoid bursting while cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
Keywords: mushroom chorizo ravioli, spicy stuffed pasta, homemade ravioli, chorizo mushroom filling, savory ravioli dish