Sobrasada Ravioli with Manchego cheese
Ravioli may have originated as a traditional food in Italian cuisine, however I have added a beautiful Spanish twist on this classic.
Sobrasada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and other spices. I have combined this with Manchego, a cheese made in the La Mancha region of Spain from sheep’s milk, that is aged for between 60 days to two years providing a distinctive but yet not too strong flavor.
This fantastic dish may be slightly tricky – however the end results are delicious and completely worth it. A showstopper!
Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. They will all bind together to give you one big, smooth lump of dough.
Next, knead and work the dough with your hands to develop the gluten in the flour. You have done enough when the dough is smooth & springs back to shape. It’s hard work and can take up to 10 minutes! Now leave it in the fridge covered with cling film to rest for at least 30 mins.
Get the sobrasada to room temperature and work the finely grated cheese & Brandy together.
Making the Ravioli:
Using a pasta machine, roll a small section of the dough using extra flour or semolina on the machine to stop it sticking.
Roll out until you can just see your hand through the pasta sheet.
Place a heaped teaspoon of the sobrasada mix in a row approx. 2 inches apart. & place another pasta sheet on top ensuring all the air is out of the pasta pocket squeeze and seal the edges and set aside until you have enough prepared (5 or 6 per person for main meal)
Boil a large pan of water seasoned with a pinch of sea salt & gently place the ravioli into the water. Cook for 3 mins until al-dente.
Meanwhile, for the sauce:
Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, do not caramelize them. Add the green pepper and continue to cook for 5 minutes, adding more olive oil if necessary. Stir regularly.
Add the minced garlic and sauté for 1 minute more. Pour the tomatoes and paprika into the pan and mix well. Continue to cook for about 10 minutes, season with salt and pepper & freshly picked thyme leaves.
If you want a creamy tomato sauce, stir in 2 tbsp mascarpone into the sauce at the end of the cooking time.
Combine the pasta, sauce and serve with a few extra thyme leaves. Delicious!
For the homemade pasta:
400 g Tipo ’00’ flour
4 large free-range eggs
Pinch of salt
For the filling:
50ml Spanish Brandy
100g Manchego cheese finely grated
Extra ‘00’ flour or fine semolina for rolling the pasta
For the sauce:
6 fresh tomatoes or a can of chopped tomatoes
1 green pepper finely diced
1 onion finely diced
2 garlic cloves crushed
Virgin Spanish olive oil
1 tsp pimenton de la vera (smoked paprika)
salt and pepper to taste
small handful of picked fresh thyme leaves
100g or 2 tbsp of mascarpone (if required)