There is, of course, to be no denying that chorizo - or chouriço - is an indubitably Iberian sausage, hailing from Italy's Latin brothers Spagna and Portogallo. However, in our pasta evangelism we search far and wide for the perfect fillings for our little girasoli, and, in this dish, one of our most beautiful creations has been born, so we hope you'll forgive our venturing beyond il bel paese.
Indeed, this week's ravioli are individually made by hand before being filled with chorizo, a sausage renowned for its deep, savoury smokiness and gentle pimentón heat. To enhance the deep meat flavour of our ravioli, we serve this dish with a side of sage butter - burro e salvia in Italian. And believe us, it's bonit- ... scusa, bellisimo!
Photo credit: @endofthefork
INGREDIENTS (allergens in bold): Flour 00 (Wheat), Pasteurised barn Egg (28%), Durum Wheat Flour, Salt, Water, Ricotta Cheese (Milk), Chorizo (27%) (Pork, Paprika, Salt, Garlic, Dextrine, Dextrose, Lactose (Milk), Milk protein, Milk Powder, Sugar, Pepper, Rosemary, Preservative: E250, Antioxidant: E301), Marinated Slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano), Olive Oil, Dried Chilli. Using Chorizo from EU,
GARNISH INGREDIENTS: Parmesan cheese, Sage Butter, Grissini Crumb (Wheat)
Find recipe card here.
Handmade Chorizo Sausage Ravioli with Sage Butter
|Handmade Chorizo Sausage Ravioli||200g||648kCal|
Please note the above nutritional guidance is based on our estimates only.