Joselito chorizo ravioli with chick peas and mozzarella

Massimiliano Alajmo

Joselito chorizo ravioli with chick peas and mozzarella

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Joselito chorizo ravioli with chick peas and mozzarella

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For the chick pea puree

Soften the chick peas overnight in water. Cook in salted water with celery, carrots and onion. Remove the chick peas and blend them with a part of the cooking water, fino olive oil, salt, freshly diced cayenne pepper and herb oil.

For the chorizo

Freeze the Joselito chorizo to -20ºC, slice thinly and maintain at -18ºC.

For the presentation

Stretch a slice of drained mozzarella heated in the microwave between two sheets of grease proof paper. Remove the tagliatelle, fill with hot chick pea puree and roll them to form small cylinders.
Form three small raviolis using the choric and hot chick pea puree , filling them like a sandwich. Serve the three chorizo raviolis and three rolled tagliatelle, alternating them on a warm plate, with mozzarella and decorate with fresh fennel in the centre.
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