14 December 2009

Chorizo Ravioli with Tomato Basil Coulis

I haven't really been cooking all that much lately. Sure, I've been baking on occasion, but the kitchen hasn't seen nearly as much of me as it should. I could blame it on a bunch of things, but that's not going to solve anything. The only solution is to get up and claim the kitchen a few nights a week. And that's what I've done.My mom picked up some soft & spicy Chorizo, which I haven't had in a while and was thrilled about. I've also had some wonton wrappers that have been chilling out in the fridge for a while. Add the two together and the Chorizo Ravioli was born. No, it's not quite the kosher meal all of the other Jewish kids had the first night of Hanukkah, but I'll tell you what, it tasted damn good.
I'm a huge fan of using wonton wrappers in place of fresh pasta for ravioli. I enjoy the transparency of the noodle (not quite reflected in this crappy photo), and the lightness of it. Just be careful making sure you completely seal the wontons together otherwise your fillings will fall out while boiling!

Chorizo Ravioli
Printable Recipe
Adapted from The Culinary Institute of America
  • 2 tsp vegetable oil
  • 6 cloves garlic, minced
  • 2 tsp minced jalapeño
  • 8 oz chorizo sausage, coarsely chopped
  • 1 tsp chili powder
  • 1/2 tsp coarsely chopped fresh oregano, plus more for garnish
  • 1/4 tsp ground cayenne pepper
  • salt
  • wonton wrappers
  • 1 1/2 cups warmed tomato coulis, recipe follows
  1. Heat the oil in a skillet over medium heat. Add the garlic and jalapeño and sauté until aromatic, 1 minute.
  2. Add the chorizo, the chili powder, the 1/2-teaspoon oregano, and the cayenne and sauté until aromatic, about 2 minutes more. Transfer to a bowl to cool.
  3. Lay out wonton wrappers. Using fingers or brush, wet border of wrapper with water. Place 2 teaspoons of chorizo filling in the center of the circle. Place another wonton wrapper on top of the filling, keeping the edges of the dough lined up. Lightly press the edges of the dough together. Repeat with the remaining chorizo and wonton wrappers.
  4. Bring a large, wide pot of salted water to a boil. Reduce the heat, add the ravioli, and simmer until tender, about 5 minutes. Drain. Serve the ravioli over hot tomato sauce garnished with oregano.
Tomato Basil Coulis
Printable Recipe
Adapted from The Culinary Institute of America
  • 3 tbsp olive oil
  • 2 yellow onions, finely diced
  • 8 cloves garlic, minced
  • 20 oz canned or fresh plum tomatoes, chopped
  • 1 tbsp chopped fresh basil
  • Salt and freshly ground pepper
  1. Heat the olive oil in a large saucepan over medium-high heat.
  2. Add the onions and sauté until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20–25 minutes.
  3. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.

1 comment :

  1. Looks really good! I would have never thought to put chorizo in ravioli! Great job!