estado do tempo
Today is friday 28 october, it is ºC and in Santiago

58/ Crispy ravioli of pressed ham foreleg and chorizo with cold mint-flavoured pea sauce


20 g ham foreleg
5 g chorizo
10 g green cheese
1/2 glass of chicken stock
1 tablespoonful of stew stock
20 g peas
1/2 garlic
1 leaf of mint
Salt, pepper, olive oil
1 Padrón pepper


1 kg of bread flour
2 yolks
1 egg


Knead dough along with all the ingredients. Allow to settle and extend as much as possible. Cut ham foreleg and chorizo into small pieces. Cook in stock and press, placing it between two thick glasses. Cool.
Brown garlic, add peas, dip in stock and add leaf of mint. Blend, cool and add salt and pepper.
Prepare ravioli in non-stick frying pan and serve with cold pea sauce.
Decorate with fired Padrón pepper on cocktail stick.

Ratings: 6
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