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4.50 from 2 votes

Spinach Chorizo Ravioli

A tasty twist on an Italian staple
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 50 Ravioli
Calories: 44kcal

Ingredients

  • 1 pound [fresh pasta dough | https://www.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/]
  • 1 tablespoon olive oil
  • 2 cloves garlic minced or grated
  • 1 jalapeno seeded + chopped
  • 1 pound ground chorizo
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 10 ounces frozen chopped spinach thawed

Instructions

  • Prepare the pasta dough, cover and set aside.
  • Heat a large skillet over medium heat. Add the chorizo and cook, breaking up the chorizo with a wooden spoon, until it begins to come apart, about 1 minute. Add the garlic, jalapeño, tomato paste and chili powder, continue cooking until chorizo is cooked through, about 5 minutes. Stir in the spinach and cook another 3 to 5 minutes, just to make sure all the water gets cooked out. Remove from the heat and allow to cool before filling the ravioli.
  • Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary.
  • Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour. Flour is your friend and without it your raviolis with stick to the mold (or your counter)!
  • Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the chorizo filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can boil the ravioli or freeze for later.

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 156mg | Potassium: 68mg | Vitamin A: 685IU | Vitamin C: 0.7mg | Calcium: 10mg | Iron: 0.5mg