Pasta stuffed with chorizo and homemade tomato sauce | PalaciosBack ButtonSearch IconFilter Icon

Step 1

METHOD

Step 2

Let's start with the filling:

Step 3

Peel the onion and cut into thin strips.

Step 4

Chop the chorizo into 2-centimeter pieces, wrap them in paper towels and remove the fat in the microwave. Then empty them, taking out the meat.

Step 5

Blanch the pear tomatoes in boiling water for half a minute, peel and finely dice.

Step 6

Add the onion to a skillet with hot oil and lightly fry it. After 5 minutes, add the chorizo meat and lower the heat. Cook for another 5 minutes whilst stirring. If you like it hot and spicy, add a little cayenne pepper.

Step 7

Remove the filling from the skillet and place in a bowl, where you will mince it with the blender. Next, put the mixture in the refrigerator.

Step 8

Move on to making the ravioli:

Step 9

Spread out the dough for the ravioli on the previously washed countertop. Add the filling and cover. Seal well along the outer edge and cut out the ravioli. Seal each piece well again.

Step 10

Cook the ravioli in boiling water for 3 minutes.

Step 11

In between each step, start making the sauce:

Step 12

First, lightly fry the onion, and then the pepper cut into strips.

Step 13

After 10 minutes add a dash of white wine. Mix and let the alcohol evaporate, while it cooks for about 5 minutes.

Step 14

Serve the ravioli with the sauce on top and the freshly ground black pepper.