Homemade Ravioli with Chorizo and Ricotta
Homemade ravioli always feels like a project, but this one's worth it. These homemade ravioli with chorizo and ricotta are rich, smoky, and finished with a simple smoked tomato sauce.
Why We Love This Recipe
Homemade pasta has always been one of those slow-down, stay in the kitchen kinds of meals for us. Keith's been making pasta with the kids since they were young, and it's still something we enjoy doing together. From Homemade Potato Gnocchi to Spring Pea and Ricotta Ravioli and Linguine alle Vongole, rolling dough and shaping pasta by hand has alwyas been part of the fun, and it makes the finished dish taste even better.
For this ravioli, he leaned into the warmth of smoked paprika, using it both in the dough and the filling to build flavor from the inside out. Paired with savory chorizo and creamy ricotta, the result is bold but balanced. It's a hands-on recipe that's meant to be shared and one that freezes beautifully, making it well worth the effort.
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Ingredients You'll Need
Ravioli dough
- Flour
- Eggs + egg yolks
- Smoked paprika
Chorizo filling
- Chorizo
- Ricotta
- Smoked paprika
- Salt and pepper
Smoked tomato sauce
- Crushed tomatoes
- Olive oil
- Garlic
- Rosemary
- Black Pepper
- Smoked paprika
To finish
- Parmesan cheese
👉 Exact quantities are listed in the recipe card below.
👨🍳 Ravioli Tips & Tricks
- Don't overfill. About a teaspoon of filling per ravioli is plenty. Overfilling makes sealing difficult and increases the chance of bursting.
- Press out the air. Gently press around the filling before sealing to remove air pockets, which can cause ravioli to pop open while cooking.
- Seal well. If the dough feels dry, lightly brush the edges with water or egg wash before sealing to ensure a tight seal.
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How It Comes Together
- Make the sauce. Simmer tomatoes, olive oil, garlic, rosemary, and black pepper until slightly thickened. Stir in smoked paprika and set aside.
- Prepare the filling. Cook the chorizo, cool slightly, then mix with ricotta, smoked paprika, and seasoning.
- Make the dough. Combine flour, eggs, and yolks into a smooth dough. Rest, then roll into thin sheets, dusting lightly with smoked paprika.
- Fill and shape. Spoon filling onto the dough, fold, press out air, seal, and cut into ravioli.
- Cook and serve. Boil until the ravioli float. Serve with warm sauce and plenty of Parmesan.
🍝 More Homemade Pasta Recipes
Strorage & Freezing
- To refrigerate: fresh ravioli can be stored in the refrigerator for up to a few hours before cooking. Keep them lightly floured and covered to prevent sticking.
- To freeze: Arrange ravioli in a single layer on a sheet pan and freeze until solid. Transfer to freezer bags and store for up to 1 month.
- To cook from frozen: Add frozen ravioli directly to a pot of gently boiling salted water. Cook until they float, then continue cooking for about 5 minutes.
his post is sponsored by our friends at Simply Organic. All opinions are our own.
FAQ
Yes. A pasta machine makes rolling easier and more consistent, but you can roll the dough by hand with a rolling pin. Aim for very thin sheets. You should be able to see through the dough without it tearing.
Ravioli dough should be rolled thin enough to seal easily around the filling but still hold its shape. If it's too thick, the ravioli will feel heavy. If it's too thin, it may tear during cooking.
The key is not overfilling and pressing out as much air as possible before sealing. Make sure the edges are sealed and cook the ravioli in gently boiling water rather than a rapid boil.
Absolutely. Homemade ravioli freeze very well. Freeze them in a single layer on a sheet pan first, then transfer to freezer bags once solid. They can be cooked straight from frozen with no need to thaw.
Chorizo ravioli pairs well with simple sauces that don't overpower the filling. We like the smoky tomato sauce in this recipe, but you can also use quick tomato sauce, brown butter with sage, or even a drizzle of olive oil with parmesan.
Yes. You can make the filling and the dough earlier in the day, or even the day before, and assemble when ready. Finished ravioli can also be refrigerated for a few hours before cooking or frozen for later.
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Homemade Ravioli with Chorizo and Ricotta recipe
Homemade ravioli is filled with smoky chorizo and creamy ricotta, then finished with a simple smoked paprika tomato sauce. This hands-on pasta recipe is well worth the effort.
- Total Time: 1 hour 15 mins
- Yield: 30-40 ravioli 1x
Ingredients
For the smoked paprika tomato sauce
- ¼ cup olive oil
- 1 (32-ounce) can crushed tomatoes
- 2 garlic cloves, chopped
- 1 teaspoon dried rosemary
- 2 teaspoons coarse black pepper
- 1 tablespoon smoked paprika
For the chorizo ricotta filling
- 8 ounces chorizo sausage
- 6 ounces ricotta cheese
- 1 tablespoon smoked paprika
- salt and pepper, to taste
For the pasta dough
- 3 ½ cups all-purpose flour
- 2 eggs
- 2 egg yolks
- 1 teaspoon smoked paprika
For serving
- freshly grated Parmesan cheese
Instructions
Make the tomato sauce
- In a medium sauce pan with a lid, heat the olive oil over medium heat.
- Add crushed tomatoes, garlic, rosemary and black pepper. Stir to combine.
- Cover and simmer for 15 minutes, stirring every 5 minutes.
- Remove from heat, stir in the smoked paprika, cover, and set aside while you prepare the ravioli.
Make the filling
- Cook the chorizo in a skillet over medium heat until fully cooked.
- Transfer to a bowl and allow to cool to room temperature.
- Stir in ricotta, smoked paprika, and salt and pepper to taste. Set aside.
Make the pasta dough
- On a clean work surface, mound the flour and make a well in the center.
- Add the eggs and egg yolks to the well. Using a fork, whisk, the eggs while gradually pulling in the flour from the sides.
- Once a shaggy dough forms, switch to your hands and knead until smooth and slightly tacky, about 3-4 minutes. Add a little flour if dough feels sticky.
- Form into ball, wrap in plastic wrap, and rest for 15-30 minutes.
- Cut off a small portion of dough and run it through a pasta roller, starting at the widest setting and working thinner. Lightly sprinkle with smoked paprika as you roll, until the dough is very thin.
Fill and shape the ravioli
- Lay a sheet of pasta dough on a flat surface.
- Spoon about 1 teaspoon of filling every 2-3 inches, slightly off center.
- Fold the dough over lengthwise to cover the filling.
- Press gently around each mound to remove air and seal.
- Cut into individual ravioli using a pastry wheel or knife. See edges with your fingers or the tines of a fork.
Cook and serve
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook just until they float to the surface.
- Serve with the smoked paprika tomato sauce and freshly grated Parmesan cheese.
Notes
- Make it easier: the filling and sauce can be prepared up to 1 day ahead and refrigerated. This makes ravioli assembly quicker and more relaxed.
- Freezing: arrange uncooked ravioli in a single layer on a parchment-lined sheet pan and freeze until solid. Transfer to freezer bags and store for up to 1 month.
- Cooking from frozen: add frozen ravioli directly to salted boiling water. Once they float, cook for about 5 minutes more, then drain and serve.
- Dough tip: If the pasta dough feels dry while rolling, lightly brush it with water. If it feels sticky, dust lightly with flour.
- Sealing tip: Press out as much air as possible when sealing to prevent ravioli from bursting during cooking.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: pasta
- Cuisine: Southwestern American
Nutrition
- Serving Size: 6 ravioli
- Calories: 688
- Sugar: 8.2 g
- Sodium: 879.1 mg
- Fat: 35.2 g
- Carbohydrates: 71.1 g
- Protein: 23.8 g
- Cholesterol: 126.3 mg
I've been CRAVING ravioli lately, and these look absolutely amazing. I mean come on, who wouldn't chorzo stuffed pasta!?
thanks so much Karly!!
We love making our own pasta! It's a family affair around here too. Good memories <3
This sounds amazing - I haven't tried chorizo in ravioli. Good thing I'm going grocery shopping tonight 🙂
thanks a million Jess!! 🙂