Chorizo, butternut squash, walnut and feta cheese ravioli
Do you have a favorite pasta shape? Two of my favorites are tagliatelle or pappardelle pasta, long , wide strands of pasta with a lot of surface for the sauce to cling on to. Another favorite is ravioli. It is perfect little pasta parcels and they can be filled with yummy stuff, what is there not to like?
I did the same pasta as for the dumplings using land cress and coriander, the recipe is here.
I like the classic ricotta and spinach filling in ravioli but I like the tangy flavor and texture of feta cheese. Besides feta cheese I had a small piece of chorizo and some walnuts, it sounded like it would go well with feta cheese and I thought some butternut squash puree would bring it all together.
Chorizo, butternut squash, walnut and feta cheese stuffed ravioli
preparation time 20 minutes with ready made and rested pasta dough
cooking time 3-4 minutes
- 1 batch of pasta dough
- about 5 cm or 2 inches of chorizo, chopped fine
- 1 small handful of walnuts, chopped
- 1/2 dl or 1/4 cup butternut squash puree
- 1/2 feta cheese, 100gr or 3.5 oz
- 2 tbsp light cream
- 1 tbsp olive oil
- zest of 1/2 lemon
Crumble the feta cheese in to a blender and add the cream and olive oil. Blend until fairly smooth, there can be a few lumps but no big pieces. Grate lemon zest and mix in. Set aside until it is time to assemble the ravioli.
Pan fry the chorizo and chopped walnuts and drain on household tissue.
Roll the pasta dough in quarters, it is easier to handle if you are not looking for very long strands of pasta.
Place fillings in a row on half of the pasta dough. Feta cheese creme, butternut squash puree and a sprinkle of chorizo and walnuts.
brush the dough lightly with water and fold over the other half of the pasta sheet. Cut out the ravioli with a cutter or a knife.
Dust each ravioli lightly with corn starch so they won’t stick together and keep them in the fridge until you are ready to cook them.
Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes. They are done when they float up to the surface.
Take the remaining chorizo and walnuts and make a beaurre noisette, melt butter in a pan until it starts to go brown. It will get a lovely and nutty flavor. Add the chorizo and walnuts and spoon over the ravioli. I added fresh coriander , a little olive oil and sesame seeds before serving.
The feta cheese added a lovely flavor, the butternut squash puree made the filling creamy and the chorizo and walnuts added texture. I have a few ravioli left and might need to just double check the flavors again tomorrow.
I am bringing a batch of these to the lovely Angie’s Fiesta Friday.