My Chouriço and Rambol Cheese Ravioli
My friend recently came back from Portugal and brought me some delicious chouriço. Here is a pasta I made with it, along with some ingredients in my fridge.
My Chouriço and Rambol Cheese Ravioli
My friend recently came back from Portugal and brought me some delicious chouriço. Here is a pasta I made with it, along with some ingredients in my fridge.
Open in Cookpad AppSteps
- 1
Gradually mix the beaten eggs and salt into the flour until a dough forms. Let it rest covered for 30 mins.
- 2
In the meantime, heat up a pan with a bit of olive oil and sauté the arugula until wilted, about 5 minutes. Strain as much liquid out as possible and finely chop.
- 3
Finely chop the remaining ingredients for the filling and mix in a bowl.
- 4
Roll out two sheets of pasta dough and dollop the filling on one sheet, about a tablespoon per ravioli.
- 5
Use a wet finger to trace the pasta sheet with the filling and carefully place the second sheet over, squeezing out any air bubbles.
- 6
Boil a pot of salted water and use a cup to cut the raviolis.
- 7
In a frying pan, melt the butter with the rosemary sprig over medium heat until the butter browns, then add a ladle of pasta water and a pinch of salt.
- 8
Boil the raviolis and add them directly into the pan afterwards. Adjust seasoning to taste.
- 9
Serve with extra parmigiano grated on top. Enjoy!
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