Chorizo Ravioli with Red Salsa


Serve this for 6 persons with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor). If you can't find Mexican cheese, try a mix of Monterey Jack and Cheddar. This dish is ready in a little over 30 minutes.

INGREDIENTS:

RAVIOLI:

2 links mexican chorizo sausage (not cured), cut into small pieces

1/2 cup part-skim ricotta cheese

1 cup shredded queso asadero (white Mexican cheese)

1/2 cup chopped cilantro

1 clove garlic, finely minced

1 teaspoon red pepper flakes (optional)

1/2 teaspoon cumin

1/2 teaspoon oregano

1 teaspoon salt

 (1) 14 ounce package round wonton wrappers

1 teaspoon olive oil

1 tablespoon salt

SALSA:

2 tablespoons oil

1 medium onion, sliced

2 garlic cloves, sliced

1 jalapeno or chipotle in adobo, sliced (optional)

1 teaspoon salt

2 cups plum tomato in sauce

pinch sugar

1/2 teaspoon oregano

 

DIRECTIONS:

Prepare Salsa:

  • Heat oil in saucepan over medium heat.
  • Add onion and sautee 5 minutes.
  • Add garlic, jalapeno, oregano and salt and sautee 1 minute longer.
  • Add tomato with juices and reduce heat to low.
  • Cook, stirring until soft for about 15 minutes.
  • Adjust salt to taste, add pepper and sugar to taste.
  • Let cool. 
  • Transfer to blender and puree until smooth. Set aside.

Prepare Ravioli:
  • Stir chorizo in preheated skillet set over medium heat until cooked through. Set aside to cool.
  • In large bowl, stir together ricotta, queso asadero, red pepper flakes, cilantro, garlic, cumin, oregano and salt.
  • Place chorizo in blender or food processor, and pulse until finely ground.
  • Add cheese mixture into blender, and pulse until well blended.
  • Place a teaspoonful of filling on a wonton wrapper.
  • Dip finger in water, and wet top half edge of wrapper.
  • Fold in half, and pinch edges to seal.
  • Set aside, and continue filling and sealing remaining wrappers.
  • Add oil and about 1 tablespoon salt to a pot of boiling water.
  • Gently place raviolis into water, and cook until raviolis float to top, about 6 minutes.
  • Remove ravioli to plates with slotted spoon, and serve topped with salsa.

    • BUEN PROVECHO!

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