I know, I know… it sounds pretty crazy … chorizo, sauerkraut and ravioli? Does it fit all together? It does indeed! I promise you, these raviolis will get you addicted! 😉
This time I have gone even a bit further, I combined the Italian ravioli with the spicy Spanish chorizo sausage and the super delicious German sauerkraut. Although the combination may sound a little crazy, I have been very sure from the beginning that it would be a great flavor combination. But why?
Because, it could never be wrong to make the tastes of sour and spicy meet. How did I know? Do not forget, I come from Sichuan, where spicy food is often flavored with the aromatic rice vinegar. Although this flavor combination is not really common in European cuisine, I have known and admired it since my childhood.
Can this unusual combination of flavors flatter the European gourmet? For sure! Just ask my hubby -the most lovely German guy I have ever known ;-). He is just nuts about my chorizo and sauerkraut raviolis. 😉
Check them out, you will also love this cross-over ravioli! 🙂
Ingredients (4 servings)
For the filling:
100g sauerkraut (coarsely chopped)
50g chorizo sausage (remove the sausage casing, cut into small cubes)
½ onion (finely chopped)
1 clove of garlic (finely chopped)
½ tbsp tomato paste
1 pinch of sugar
150g minced pork
Salt and pepper
Olive oil in good quality
For the dough:
50g wheat semolina
100g egg yolks (about 5 pieces)
20g olive oil
1 pinch of salt
- Add all the ingredients for the dough in the bowl of a food processor and knead the dough with the food processor for about 10 minutes. Cover the dough with wrapping film and chill in the refrigerator for 1h.
- In a pan, heat olive oil briefly, glaze the onion and garlic. Then add the tomato paste, fry briefly. Add the chorizo in the same pan and fry until it is almost crispy. Save some chorizo cubes for later. Stir in sauerkraut und mix well. Remove the pan from the oven and allow to chill.
- Mix the chilled sauerkraut and chorizo with the remaining ingredients for the filling and chill in the refrigerator.
- Get the dough out of the refrigerator, roll out the dough into thin pieces with the pasta (about 1mm, level 5 with KitchenAid). Cut out round leaves with a round cookie cutter (diameter 8). Place on a sheet of dough 1 tablespoon of filling in the center, slightly moisten the edges with water, cover with another sheet and close the edges.
- Bring a large pot of water to boil. Cook the raviolis about 3 minutes. Garnish with the remaining chorizo. Serve with a salad.