No, this is not a foodie blog, but still

As is my atavistic wont, sometimes I look to both sides of my gene pool for things to prepare for dinner. There is some overlap in the Caribbean-Italo-Iberic spectrum and it's fun to play therein.


I give you:

Chorizo Tortelloni Ravioli with Corn/Tomato
(OK, so we have ripe summer ingredients in winter, sue me)

I could have made ravioli, but NOS was here and eager to help (and avoid showering, truth be told) so I made him earn his keep. I'm giving the recipe as for ravioli, even though the pix are tortellini. Stay with me, don't get confused.

The chorizo, corn and cheese are a glorious, synergistic combination. Even better, if you make a huge batch, they freeze beautifully for a month.

(This serves four people.)

2 large cloves garlic
1 lemon
1 ear corn (frozen corn, duly thawed, will work OK)
1 small wedge manchego cheese
2 tbsp butter (optional)
1/2 lb. fresh pasta rolled out into sheets at the 2nd thinnest setting
2 sprigs basil OR fresh oregano
2-3 plum (San Marzano or Roma) tomatoes, seeded and cored. Diced canned tomatoes, such as Muir Glen or Pomi will also work toleraby well
1/2 lb chorizo (the Spanish, not the Mexican stuff)
Sea salt and freshly ground pepper

Cut sausage into small bite sized pieces. (You'll chop further, later.)
Bring a nonstick skillet to medium high heat. Place the sausage in the pan and cook about 2-3 minutes.

When the sausage has rendered out its fat (it'll be a lot!) take it out of the pan and cut again to make the pieces a lot finer. (The food processor is ideal, here.) Toss the rendered fat (just leave a trickle behind for the sauce).

Take out your fresh pasta sheets and lay them out. Mentally draw an equator (longways!) across each sheet. Every 2" or so plop a teaspoon or so of the sausage.
Add too much and you won't be able to close the pasta without breaking. Dip your finger or a pastry brush into the water and "paint the edges" and in between the blobs of filling. Fold the sheet over and seal. Cut with a squiggly pastry cutter thingy (or a knife, followed by a swift, fork-derived crimp).

(If you want to do the tortellini thing, you have to cut the pasta into squares, fold diagonally--doing the water thing also--into a triangle and then join the folded corners together, and then maybe flip back the UNfolded corners. See? Really not worth it unless you have a 9 y.o. eager to do something or you simply MUST have the pasta in a shape that will maximize sauce retention.)

Keep going until the filling is gone. Put the pasta for immediate consumption in the refrigerator for 10-15 min. (crucial!), everything else gets freezered. Refrigerating it allows the pasta to set up properly before boiling. Place the remainder in a zip lock bag and freeze for a future whene impressive foodiness is available to you in a flash.


Cut off all the kernels from the cob. Core and seed and roughly chop the tomatoes. Finely grate about ½ cup of the cheese and mince the garlic. Finely mince whatever fresh herb you got. You want a tablespoon.

Put the naked corn cob in a large pot of water and bring to a boil. Once boiling, fish out the spent corncob and add salt to the water.

Take the skillet where you sauteed the sausage (all but 2 Tbsp of fat drained) and place on medium heat. Add the garlic. The nanosecond the garlic gets fragrant, add corn and tomato. Season with salt and pepper. Cook (about 2 minutes) on medium. You want it to just come together. Leave it on low heat as you finish up. Once the water is boiling, turn it medium. You DO NOT want it at a violent boil. This will tear up the delicate fresh pasta. Immediately before you drop the pasta in the water, raise the sauce to medium-low heat. Add a teeny squeeze of lemon juice. Add half of the cheese. Mix to incorporate. (If it gets too thick, add some of the pasta water, 1 tbsp at a time...)

Drop the pasta in the water in 2-3 batches. count off half a minute and fish them out and put them (gently, now!) in the sauce. Season with the salt and pepper, then add the more cheese to taste, as well as the herb in question. The butter, if your arteries can take it and your palate demands.

Gently toss the pan, carefully covering the pasta with the sauce.Be gentle! Adjust seasoning if needed. Plate artistically. Serve right away.

Drink some of that snazzy Yecla I mentioned last time.


PS Variations: Use crabmeat (or even leftover--!--lobster) instead of chorizo and crumbled bacon instead of basil. Use BOTH Mexican chorizo and cotija cheese (it'll be spicier). Use ground lamb with "gyro spices" and aged feta cheese.


BabelBabe said…
um. you have a child who kknows how to fold tortellini.

i bow down before your food majesty.
Joke said…

Bow not because I have a son who knows how...bow because I have a son who'd rather fold tortellini than perform his daily ablution.

I mean, folding tortellini is a snap* to anyone who has led a life riddled with construction paper projects.


* "Alright, NOS. You lay out the pasta like a baseball diamond. Now put a glob of stuffing on the pitcher's mound. Get water and draw the baselines. Now take home plate and bring it on top of 2nd base. Squish all the air out. Now bring 1st base over to 3rd base and give it a little squish to stick 'em together. Got that? Great! Do this whole trayful and then take a shower.
Kim said…
show off

But you know what? I need to eat that, right now.
Joke said…

You're in luck as it's summah ovah theah. If you have a lump of pasta dough in the freezer (and you ought) or can buy some fresh pasta sheets, this thing makes itself.

What I lo-o-o-o-ove about it is that it looks fussier and more complicated than it is.

About why that sort of thing appeals to me, more anon.

Badger said…
Hey! I thought you were allergic to corn. Or is it just that you hate corn syrup?
Joke said…
I am. It's just that sometimes one makes a sacrifice.


P.S. I am paying the price this morning. I feel like a bear in need of a convenient tree against which to scratch my back.

P.P.S. I also hate corn syrup.
Poppy Buxom said…
What? No shower?

Did he at least wash his hands?
Joke said…
[eye roll]
Yes, he washed his hands prior to shaping these. Yes, he was sent--under modest protest, admittedly--to take a well-earned shower immediately after shaping these.

Honestly, you'd think I'd let him remain in PJs for 3 days straight...
[/eye roll]

Stomper Girl said…
Oh I love those baseball pasta instructions. I was explaining baseball to my oldest just the other night. Then he ran off to play some cricket.

Tortellini always remind me of The Flying Nun.
Caro said…
I have a cousin who lives in Stuart, FL.

You live near there?

Maybe I'll come visit him and invite myself to dinner at your house.

Yeah, that's the ticket. :P
Joke said…

Does "near" = "about 2 hours"?

Caro said…
We drive around four hours every three months to visit the parents.

Two hours is nothing!

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