Homemade chorizo ravioles: I almost leave my house

Making homemade chorizo ravioli is one of those kitchen activities that seems delightful at first but can later turn into a never-ending nightmare. Being a very intelligent woman, I not only wake up inspired on a Saturday morning, ready to enjoy life by making homemade ravioli, but I also have an even more brilliant idea: I'm going to make them with the kid.

The dough resting, the filling half-baked, the sauce in the making, the tomato peels lying around, a bit of flour in a corner I didn't get around to cleaning, the sink full of various utensils, and my son, my sweet son, asking how much longer until the ravioli are ready and then, worse, how much longer until they're ready to be eaten. Because it's 2 in the afternoon and my ravioli are still in limbo. I'll make you an empanada from the freezer, my love, that's it.

I want to tell you that this blog is adorable, I know.

You come here and see photos like the last one in this post. My Coco, adorable, making homemade ravioli with his mom one sunny morning. Smiles. Home life. How lovely, Paulina, what a wonderful life you have.

I want to tell you that today I was on the verge of leaving home. Forever.

about these homemade chorizo ravioli

Beyond the human ordeal of making ravioli at home, and skipping the lyrical drama of this post, I'll tell you two things. The first is that making homemade ravioli is worth it, at least once. In fact, it's always worth it, because you forget the mess that was when you first tried them. That's why you keep coming back.

The second is that this ravioli filling is amazing.

The chorizo, the vegetables, the seasonings, the result is worth it.

Note that it only has one chorizo for 4 servings. In other words, the filling isn't pure chorizo; it's actually a vegetable and chorizo filling.

To accompany them, I chose a simple steak that goes well, but I think the filling allows for more creativity with the sauce, so if you try another combination, please let me know.

Ingredients

 For 4 portions

For the dough

• 500g. of flour
• 4 yolks
• 1 cdita. salt
• ¼ cup of warm water
• 1 CDA. olive
• 1 tbsp paprika (I used smoked paprika)

For filling

• 1 fresh chorizo
• 1 big garlic clove
• ½ bunch of chard (or 1 bunch of spinach)
• 1 CDA. of grated cheese
• Salt, pepper, oregano, paprika

For sauce

• 2 large tomatoes
• 2 garlic cloves
• 1 cdita. of paprika
• 1 splash of balsamic vinegar
• Olive oil, salt and pepper

Homemade chorizo ravioli recipe

After what I told you, you're going to make them anyway because they're delicious.

1. First, make the dough for homemade ravioli: Place the flour, paprika, and salt in a ring-shaped bowl. Add the egg yolks, water, oil, and paprika to the center.

2. Mix until a sticky dough forms and knead for 10 minutes. The dough will be elastic and smooth, so it won't stick to your hands or the counter.

3. Let it rest, covered with a towel. If you'd like to see the dough preparation in detail, check out the homemade ravioli dough .

4. While the dough rests, make the filling: Chop the chard or spinach very finely.

5. Remove the skin from the chorizo and place it in a hot, empty pan. Break it up with a spoon as it cooks. The chorizo will defat and become crispy.

6. Add the chopped garlic clove and continue stirring.

7. Add the chard or spinach and stir until it “faints” and changes color.

8. Season with spices, salt and pepper.

9. Add the grated cheese and stir until combined.

10. Return to the dough: remove from the bowl and knead for 5 more minutes.

11. Divide into two equal parts.

12. Roll out the first layer with a rolling pin until it forms a film about 2 mm thick. Set aside. It's a good idea to hang it from the back of a chair. That's how my nonna used to do it.

13. Repeat the operation with the other half but leave it on the counter.

14. Place teaspoons of filling spaced far apart until you've used up all the filling (or dough!). If there's any leftover filling, don't despair: there will be some dough left after cutting it, and you can knead it again and make homemade ravioli ad infinitum.

15. Wet the edges of each stuffed ball with water. Cover with the reserved dough (the dough on the chair) and press lightly with your fingers along the seams to make it stick. Try not to leave too much air inside each ravioli.

16. Cut each ravioli with a cookie cutter or knife. I didn't have a cookie cutter, but I discovered my son did, using one of his dough games. It worked well.

17. Separate each ravioli and press the edges with a fork. If you're like me, you can neaten the edges with a knife so they're all nice and square. Otherwise, there's no need. Set aside the homemade ravioli until ready to boil.

18. The sauce is a simple filetto, with a little paprika that will complement the rest of the dish's flavors well: brown the sliced garlic in a little olive oil. Add the diced tomato, salt, pepper, and paprika. Add a splash of vinegar. Stir and cook until the tomato changes color and darkens. Set aside. If you'd like to learn more about this sauce for homemade ravioli, check out this recipe: filetto sauce .

19. Cook the pasta in boiling water. This takes about 4-5 minutes. The best way to tell when it's cooked is to taste it, especially the edges. If the edges are cooked, the rest is ready.

20. Serve your homemade ravioli with a generous amount of sauce and Parmesan as desired.

And here are my homemade chorizo ravioli

and my Coqui kneading ♥