Chorizo Ravioli

Last weekend was our virgin attempt at making ravioli. 🙂 It sure wasn’t easy due to the fact that none of us had any experience with a pasta machine before… but with persistence, practice, and 20 eggs killed, we finally succeeded.

One thing to know is that freshly made pasta really makes that difference, and by using (only) egg yolks for the pasta really made the pasta soft and slurpy.

We made the choice of using simple tomato sauce to compliment the chorizo sausage that we got for this – which was rather delish. If you are to try, BE VERY DELICATE with the ravioli, and that when cooking them the do not break, so as to keep the meaty taste within these happy pouches. (We broke a couple and those were rather diluted, sadly)

So we only got this advice for you – Practice, practice, practice. Making pasta from scratch takes a couple of tries, but the taste is gonna be well worth it. ????

** If you have no pasta machine, just use a rolling pin and keep rolling to your desired thin-ness. Its pretty good too!

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  • Servings: 2

  • Time: 30 min

  • Skill: Hard


  1. Pasta

  2. 2 cups of all porpose flour

  3. 5 egg yolks

  4. 1/3 cup milk

  5. Pinch of salt

  6. 1 tbsp olive oil

  7. 1 egg for egg wash

  8. Sausage filling

  9. 2 clove garlic

  10. 500 g fresh chorizo sausage

  11. 1 onion diced

  12. 15 Fresh sage leaves

  13. Tomato sauce

  14. 1 tin whole tomatoes

  15. 2 cup fresh tomatoes

  16. 3 tbsp sugar (adjust according to the taste of the tomatoes)

  17. 1 tsp salt

  18. Pepper to taste

  19. Fresh basil


  1. If you have no pasta machine, just use a rolling pin and keep rolling to your desired thin-ness. Its pretty good too!

  2. Dough:

  3. Pour 2 cups all purpose flour on your work surface or a large mixing bowl and make a well in the centre

  4. In the centre of the well add 5 egg yolks, 1/3 cup milk, pinch of salt, 1 tbsp olive oil and mix flour in slowly with a fork

  5. Mix evenly and knead the dough until it feels smooth

  6. Wrap dough with a cling film and let it rest for 30 mins

  7. Filling:

  8. Dice a whole onion

  9. sauté onion until it turns soft

  10. Remove onion and set aside

  11. Add sausage meat to pan and stir-fry

  12. Add sage leaves and sautéed onion and fry until fragrant

  13. Mince up the mixture

  14. Wrapping:

  15. Divide dough into small equal portions and roll into thin sheets with a pasta maker or rolling pin

  16. Spoon 1 tbsp filling onto pasta sheet

  17. Brush edges of pasta sheet with egg wash

  18. Fold the pasta sheet into half

  19. Press down with cupped hands to seal

  20. And cut them into equal sizes

  21. Sauce:

  22. To a hot pan add 1 can of whole tomatoes, 2 cups of fresh tomatoes, salt and sugar to taste

  23. Simmer for 10 mins

  24. To cook the raviolis, add some olive oil to a pot of boiling water and cook for 4 mins

  25. To serve, spoon tomato sauce over ravioli and garnish with fresh basil leaves