Making Smoked Chorizo & Cheese Ravioli with our family creates Organic Moments that we treasure.
The season has arrived, and we are shifting to full-on holiday mode. The holidays are a super busy time for our family. Our weekends for the rest of 2016 are completely booked; holiday parties, sporting events, and end of semester activities have us all running in different directions with little time to spend together. So this holiday season, we teamed up with our friends at Simply Organic to celebrate Thursdays. We created this Smoked Chorizo and Cheese Ravioli with our family, making time to share some organic moments with one another before the craziness of the weekend begins.
Keith loves to make homemade pasta, and he has shared that love with the kids and me. The kids grew up learning to make pasta with him, and it is still a fun activity that we all enjoy together. For this recipe, Keith was inspired by the smoky flavors of paprika; he used it in the dough to give the ravioli a beautiful hue, and in the filling (combined with some savory chorizo) to make this ravioli unique and flavorful.
Smoked Chorizo and Cheese Ravioli is a dish that the entire family can enjoy. The fact that we made it together with fresh, organic ingredients makes it taste even better. We made a point to make extra, because it freezes well and can be warmed up over the weekend when there is no time to cook. That way our treasured organic moments can last all weekend long. This post is sponsored by our friends at Simply Organic. All opinions are our own.
Visit Simply Organic to find more ways to plan your #ThursdayMoments.
- 3½ cups All-Purpose organic flour
- 2 cage free eggs plus 2 egg yolks
- 8 ounces organic chorizo sausage
- 6 ounces organic ricotta cheese
- 32 ounces organic crushed tomatoes
- 2 garlic cloves
- ¼ C olive oil
- 2 teaspoons Simply Organic coarse black pepper
- 1 teaspoon Simply Organic rosemary
- 2 tablespoons Simply Organic smoked paprika (plus1 tsp for pasta dough)
- Parmesan cheese for grating over pasta
- To make the sauce:
- 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 3½ 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.
- To fill ravioli:
- 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.