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In a medium sauce pan with lid place olive oil, crushed tomatoes, garlic (chopped),rosemary and pepper and cook covered over medium heat for 15 minutes, stirring every 5 minutes.
Remove from heat and add 1 tablespoon smoked paprika. Stir and allow to sit covered until pasta is ready.
To make pasta filling:
Saute chorizo sausage in pan until cooked.
Allow to cool to room temperature and then add ricotta cheese and 1 tablespoon smoked paprika.
Salt and pepper to taste and stir to combine.
To make pasta dough:
On a counter, place 3 1/2 C all-purpose flour and make a well in the center to resemble a bowl.
Place eggs and yolks into center of well and begin to whisk, while pulling flour in from sides until you can incorporate all flour.
Mix with hands until dough is well combined and slightly tacky (you may have to add a little flour if dough is too sticky).
Form into ball and cover with plastic and allow to sit for 15-30 minutes.
Cut off small sections of the dough and place into pasta roller. Roll a few times, then sprinkle lightly with paprika, then roll dough again until very thin.
Lay rolled sheet of dough onto a flat surface and on drop 1 teaspoon of filling every 2-3 inches, keeping it just off center so you can fold the dough over the filling lengthwise to form pillows.
Press down in between each ravioli with fingers trying to remove air from inside ravioli.
Seal ravioli and cut in between each using a pastry wheel (shown in picture). Or you can use a knife and seal by pressing lightly with the prongs of a fork.
The ravioli can be cooked immediately by placing in a pot of salted boiling water. Cook just until pasta has risen to the surface.
Serve with paprika sauce and shredded parmesan cheese.
Ravioli can be placed on sheet trays in a single layer and placed in freezer till frozen, then removed and stored in freezer bags for up to a month.
To cook from frozen: place 10-12 in a pot of salted boiling water and cook for 5 minutes after pasta has risen to top.