Chorizo Ravioli with
Pasta is a versatile food, whether it is served hot or cold, plain or flavored, flat or filled. A basic pasta dough recipe can create a myriad of dishes, from herb-infused linguine to seafood-filled tortellini. Handmade pasta, which is more tender than store bought, is best served with a light sauce such as The Culinary Institute of America's® sweet and tangy tomato-basil coulis. When paired with chorizo-stuffed ravioli, the result is an intriguing balance of robust flavors and textures
Heat the oil in a skillet over medium heat. Add the garlic and jalapeño and sauté until aromatic, 1 minute. Add the chorizo, the chili powder, the ½-teaspoon oregano, and the cayenne and sauté until aromatic, about 2 minutes more. Transfer to a bowl to cool.
Roll out the dough into thin sheets. Cut the sheets into 32 two-inch circles and cover with plastic wrap until they are ready to be filled. Brush the edge of a pasta circle lightly with water. Place 2 teaspoons of chorizo filling in the center of the circle. Place another circle on top of the filling, keeping the edges of the dough lined up. Lightly press the edges of the dough together. Crimp the edges with the tines of a fork to seal them. Repeat with the remaining pasta circles.
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.
Fresh Pasta Dough
Combine the flour and salt in a large bowl and whisk to blend. Make a well in the center. Place the eggs, olive oil, and 1 tablespoon of water in the well. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork and stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky. (The dough can be mixed in a food processor. Add liquid until the dough just holds together when pressed; it should not form a ball on the blade.)
Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10 - 12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
In batches, roll the pasta dough into thin sheets, let dry for 15-20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.
Heat the olive oil in a large saucepan over medium-high heat. 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. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.
Nutrition information per serving:
750 calories, 26 g protein, 73 g carbohydrate, 40 g fat, 1050 mg sodium, 195 mg cholesterol, 6 g fiber.
This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America®, which is available for purchase at bookstores nationwide or at www.ciachef.edu.
Makes 4 servings
two teaspoons vegetable oil
six cloves garlic, minced
one teaspoon minced jalapeño
six ounces chorizo sausage, coarsely chopped
one teaspoon chili powder
one-half teaspoon coarsely chopped fresh oregano, plus more for garnish
one-quarter teaspoon ground cayenne pepper
one pound fresh pasta dough, recipe follows
one and one-half cups warmed tomato coulis, recipe follows
Fresh Pasta Dough
(yield: 1 pound dough; 4 - 6 servings)
two cups all-purpose flour, plus more as needed
one-half teaspoon salt
three large eggs
one teaspoon olive oil
three tablespoons olive oil
two yellow onions, finely diced
eight cloves garlic, minced
two and one-half pounds plum (Roma) tomatoes, peeled, seeded, and chopped
one tablespoon chopped fresh basil
Salt and freshly ground pepper
The Right Tools For The Job
11 Piece Round
3 Quart Saucier
6 Quart Rondeau