Ingredients
For the pasta
100g/3½oz plain flour, plus extra for flouring
1 tsp salt
1 free-range egg, plus 1 extra for eggwash
1 tsp olive oil
For the filling
1 tbsp olive oil
75g/2½oz chorizo
50g/1¾oz aubergine, finely chopped
1 tomato, finely chopped
50g/1¾oz spinach, chopped
75g/2½oz ricotta cheese
salt and freshly ground black pepper
For the chorizo butter sauce
1 tbsp olive oil
25g/1oz butter
75g/2½oz chorizo, chopped
1 tomato, chopped
Method
1. For the pasta, place the flour and salt into a food processor. Add one of the eggs and the olive oil and pulse, until the mixture resembles breadcrumbs.
2. Turn the mixture out onto a floured surface and knead until it comes together to make a ball. Wrap the dough in cling film and place into the fridge to rest for at least ten minutes, ideally 30 minutes.
3. Meanwhile, for the filling, heat the oil in a frying pan over a medium heat and fry the chorizo for 2-3 minutes. Add the chopped aubergine and cook for 1-2 minutes. Add the tomato and spinach and cook for another minute.
4. Remove from the heat, stir in the ricotta and season well with salt and freshly ground black pepper. Allow to cool slightly.
5. Remove the pasta from the fridge, remove the cling film and roll the dough as thinly as possible on a floured board. Alternatively, pass the pasta through a pasta machine several times, ending on its thinnest setting.
6. Cut the pasta sheet in half and lay flat on a floured wooden board. Place teaspoonfuls of the filling 5cm/2in apart along the middle of one of the pasta sheets.
7. Lightly beat the remaining egg in a clean bowl and brush the pasta around the filling with the beaten egg. Place the other sheet of pasta on top and press down around the filling to seal it. Using a pasta cutter, cut around the filling to make 4cm/1¾in squares of ravioli. Place the ravioli onto a plate, cover with cling film and place in the fridge until needed.
8. For the chorizo butter sauce, heat the olive oil and butter in a saucepan over a medium heat and fry the chorizo until crisp. Add the chopped tomato and cook for 1-2 minutes.
9. Place the ravioli into a large pan of boiling salted water and cook for three minutes, or until tender.
10. To serve, place the ravioli into serving dishes and top with the chorizo butter sauce.
