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23 August 2009

Chorizo and Haloumi Ravioli with Spinach, Lemon and Butter Sauce

So, was very excited to make this dish, I had been dreaming about it for a very long time. Here, I have managed to combine many of my favourite ingredients - chorizo, haloumi, butter, spinach...

There is quite a lot of filling - I made this on Saturday and then again on Sunday. So you need two quantities of pasta.

Make sure you do not make the ravioli too big. It is best to have more filling and less pasta in order to appreciate the flavours.

This one should definitely be a starter. It is very rich, but very delicious, even if I do say so myself (although, next time I will add more chorizo).

Ingredients (serves 6 as a starter)

2 quantities of pasta (see post from 8 March 2009)
2 chorizo sausages
Olive oil to fry
250g ricotta
250g haloumi grated
1/3 cup fresh mint finely chopped
1 egg
3/4 cup fresh breadcrumbs
300g baby spinach
4 tablespoons olive oil
120g butter
Zest and juice of two lemons
Extra olive oil to drizzle
Parmesan cheese to serve


Make pasta as per my post from 8 March 2009.

Place the chorizo in a food processor. Process for a few minutes until chorizo resembles mince. Fry minced chorizo in some olive oil until crisp. Drain on paper towels and allow to cool.

Meanwhile combine ricotta, haloumi, mint, egg and breadcrumbs in a bowl. Mix to combine. Fill ravioli.

Cook ravioli in a large saucepan of rapidly boiling, salted water for a few minutes. While ravioli is cooking, heat the butter and oil in a pan and saute the baby spinach until just wilted. Add lemon zest. Serve ravioli with wilted spinach and butter sauce. Drizzle with extra olive oil and lemon juice. Serve with parmesan cheese.

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