Ingredients
- 200 g homemade pasta
- 100 g chorizo
- 1 package cream cheese
- 1 handful basil
- 25 g finely grated parmesan
- Salt
- Pepper
- Olive oil
- Fresh or powdered chili
- 1 egg for brushing
Instructions
Make pasta as described in the homemade pasta recipe.
Mix cream cheese and basil. Slice the chorizo and fry until browned and the fat starts to render. You can use any type as long as it comes in a sausage that you can slice yourself. Remove from the pan and let cool, save the fat for serving.
Place a small teaspoon-sized amount of cream cheese roughly in the center of the pasta sheet, a piece of chorizo on top, and then a little more cream cheese. Beat an egg with a fork and brush around the cream cheese and chorizo mixture. Cut an edge so you can fold over the chorizo. Press out air by starting at the back where there's no "seam" and working outward. Trim off excess pasta. Repeat until you have about 20 pieces.
Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli for about 3 minutes, drain the water. Divide onto plates and top with finely grated parmesan, freshly ground pepper, a little salt, and olive oil (with or without fresh chili or chili powder). Serve immediately!
Notes
Can be served as an appetizer (4 servings) or main course (2 servings). Save the rendered chorizo fat for serving.
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