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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 753.1
  • Total Fat: 39.5 g
  • Cholesterol: 94.7 mg
  • Sodium: 2,827.8 mg
  • Total Carbs: 70.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 30.5 g

View full nutritional breakdown of Chorizo Ravioli with Tomato Salsa calories by ingredient
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Chorizo Ravioli with Tomato Salsa

Submitted by: NARCISA


Number of Servings: 4

Ingredients

    RAVIOLI:

    2 links mexican chorizo sausage (not cured), cut into small pieces

    1/2 cup part-skim ricotta cheese

    1 cup shredded queso asadero (white Mexican cheese)

    1/2 cup chopped cilantro

    1 clove garlic, finely minced

    1 teaspoon red pepper flakes (optional)

    1/2 teaspoon cumin

    1/2 teaspoon oregano

    1 teaspoon salt

    (1) 14 ounce package round wonton wrappers

    1 teaspoon olive oil

    1 tablespoon salt

    SALSA:

    2 tablespoons oil

    1 medium onion, sliced

    2 garlic cloves, sliced

    1 jalapeno or chipotle in adobo, sliced (optional)

    1 teaspoon salt

    2 cups plum tomato in sauce

    pinch sugar

    1/2 teaspoon oregano


Directions

Prepare Salsa:

Heat oil in saucepan over medium heat.
Add onion and sautee 5 minutes.
Add garlic, jalapeno, oregano and salt and sautee 1 minute longer.
Add tomato with juices and reduce heat to low.
Cook, stirring until soft for about 15 minutes.
Adjust salt to taste, add pepper and sugar to taste.
Let cool.
Transfer to blender and puree until smooth. Set aside.
Prepare Ravioli:

Stir chorizo in preheated skillet set over medium heat until cooked through. Set aside to cool.
In large bowl, stir together ricotta, queso asadero, red pepper flakes, cilantro, garlic, cumin, oregano and salt.
Place chorizo in blender or food processor, and pulse until finely ground.
Add cheese mixture into blender, and pulse until well blended.
Place a teaspoonful of filling on a wonton wrapper.
Dip finger in water, and wet top half edge of wrapper.
Fold in half, and pinch edges to seal.
Set aside, and continue filling and sealing remaining wrappers.
Add oil and about 1 tablespoon salt to a pot of boiling water.
Gently place raviolis into water, and cook until raviolis float to top, about 6 minutes.
Remove ravioli to plates with slotted spoon, and serve topped with salsa.


Number of Servings: 4

Recipe submitted by SparkPeople user NARCISA.






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