Chorizo Filled Pasta With Tomato Basil Coulis And Salsa Cruda Recipe
Servings: 8
Ingredients
- Filling
- 2 ounce lean pork, 1 inch dice
- 2 Tbsp. rice, cooked
- 1 tsp jalapenos, chilies, chopped
- 2 clv garlic, chopped
- 1 ounce chorizo, minced
- 1/4 tsp salt
- 1/4 tsp oregano, fresh
- 1/2 tsp cider vinegar
- 1/4 tsp chili pwdr
- 1/8 tsp cayenne pepper
- 8 ounce pasta dough
- 8 ounce Tomato-Basil Coulis (recipe follows, prepare first)
- 2 ounce Salsa Cruda (recipe follows, prepare first)
Directions
- Place the pork and rice in a food processor using the steel blade; blend the mix till it is smooth. Add in the remaining ingredients for the filling and pulse the machine on and off till ingredients are just combined. Remove the filling from the processor and chill it. Roll the pasta into thin sheets. Cut the sheets into sixteen 3-inch circles.
- Keep the dough circles cover till they are ready to be filled. Brush the pasta circles lightly with water. Place 1 tsp. of the filling on each pasta circle. Fold the circles in half and crimp the edges with the tines of a fork to seal them. Add in the ravioli to boiling water and simmer them for approximately 5 minutes. Pool 1/4 c. of the tomato-basil coulis on each of four heated plates. Place 4 ravioli on the coulis. Garnish the pasta with 1 Tbsp. of salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 22 | 19% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 150mg | 6% |
| Potassium 110mg | 3% |
| Total Carbs 17.11g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.41g | 0% |
| Protein 5.45g | 9% |
