HOT SPICY RAVIOLI WITH GARBANZO SALAD
INGREDIENTS
- 1 quantity of chili pasta dough plain flour
- 1 red pepper
- 1 green pepper
- 439g garbanzo
FILLING
- 30g butter
- 1 onion, chopped
- 1 teaspoon white mustard seeds
- 1 clove garlic, crushed
- 150g chorizo sausage, chopped
DRESSING
- 1/3 cup olive oil.
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- 2 green shallots, chopped
HOT SPICY RAVIOLI WITH GARBANZO SALAD METHOD:
Cut pasta dough in half, and roll each half into a 2mm thick rectangle. Place 1/4 level teaspoons of filling 3cm apart over 1 sheet of pasta. Lightly brush the remaining pasta sheet with water, place over the filling; press firmly between the filling.
Cut into square ravioli shapes; lightly sprinkle with flour. Add ravioli to a large pan of boiling water, and boil, uncovered, for about 5 minutes or until just tender; drain. Rinse ravioli under cold water, drain; cool.
Quarter peppers, remove seeds and membrane, grill, skin side up until skin blackens and blisters. Peel the skin, and cut peppers into thin strips. Combine ravioli, peppers, garbanzos, and dressing in a bowl; mix well.
Filling: Melt butter in the pan, add onion, mustard seeds, and garlic, and cook, stirring, until onion is soft. Blend or process onion mixture and sausage until finely chopped
Dressing: Combine
all ingredients in a jar and shake well.
Serves 6.
Note: Salad can be
made 2 hours ahead.
Storage:
Covered, in refrigerator.
Freeze: Uncooked
ravioli suitable.
Microwave:
Not suitable.