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Ravioli stuffed with chicory and blue cheese tossed with chorizo sausage, sundried tomatoes, basil and garlic finished al olio
Serves:
Ingredients
- 24 ravioli
- 20g onions
- 2 cloves garlic
- Basil leaves
- Olive oil
- Butter
- 50g chorizo
- 40g sundried tomatoes
- 5ml white wine
- Seasoning
Method
Finely chop the onions, garlic and chorizo. Place a skillet onto medium heat. Add the oil and the onions, cook slowly until soft. Then add the chorizo, sundried tomatoes, garlic and basil. Cook for further 3minutes. Add the white wine and reduce by ½. Season to taste. Cook the pasta in a large pan of lightly salted boiling water and drain al dente. Toss the pasta in the prepared sauce and finish with a knob of butter.
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