Pasta stuffed with chorizo and homemade tomato sauce

Stuffed pasta has a special appeal. Whenever we eat it, which doesn't happen very often, we enjoy it so much. It can be filled in hundreds of different ways, but we will fill it with Chorizo Palacios, of course. Take note:

METHOD

Let's start with the filling:

1. Peel the onion and cut into thin strips.
2. Chop the chorizo into 2-centimeter pieces, wrap them in paper towels and remove the fat in the microwave. Then empty them, taking out the meat.
3. Blanch the pear tomatoes in boiling water for half a minute, peel and finely dice.
4. Add the onion to a skillet with hot oil and lightly fry it. After 5 minutes, add the chorizo meat and lower the heat. Cook for another 5 minutes whilst stirring. If you like it hot and spicy, add a little cayenne pepper.
5. Remove the filling from the skillet and place in a bowl, where you will mince it with the blender. Next, put the mixture in the refrigerator.

Move on to making the ravioli:

1. Spread out the dough for the ravioli on the previously washed countertop. Add the filling and cover. Seal well along the outer edge and cut out the ravioli. Seal each piece well again.
2. Cook the ravioli in boiling water for 3 minutes.

In between each step, start making the sauce:

1. First, lightly fry the onion, and then the pepper cut into strips.
2. After 10 minutes add a dash of white wine. Mix and let the alcohol evaporate, while it cooks for about 5 minutes.

Serve the ravioli with the sauce on top and the freshly ground black pepper.

Nutritional comment

This is a filling dish. The pasta gives us energy for physical activity, for example, and the fact we have removed the fat from the chorizo reduces the total amount of fat in the recipe.

Therefore, it would be an adequate meal after a morning’s hiking or another moderate-high intensity activity. We can accompany it with a simple salad that will add freshness to our menu, in addition to lowering the total calories a little.