Philadelphia, Smoked Haddock & Chorizo Ravioli with Tomato Basil Sauce
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  • Prep time 25 '
  • Total time 55 '
6

Ingredients

  • 150 g smoked haddock fillet
  • 20 g olive oil
  • 100 g chorizo diced
  • 100 g Philadelphia Light
  • 1 bunch spring onions
  • 1 large Spanish onion, finely chopped
  • 2 garlic cloves
  • 1 red chilli
  • 400 g chopped tinned tomatoes
  • a bunch of basil
  • pinch of sugar
  • 200 g strong flour
  • 2 medium eggs
  • micro herbs for garnish
  • 100 g cherry tomatoes, on the vine
  • a little olive oil

Instructions

  • Make the ravioli filling. Remove all bones and skin from the fish. Cut into 1.5 cm chunks.
  • Heat up 10 g of the oil in a pan and cook out the chorizo for a few minutes. Strain the excess oil and reserve for a garnish. Put the chorizo back into the pan.
  • Add the Philadelphia to the pan and warm gently. Add the smoked haddock chunks and spring onion and cook for a few minutes until the haddock is starting to flake. Remove from the heat and correct the seasoning. Leave to cool.
  • Make the sauce. Heat the other 10 g of oil in a pan, add the onion and cook out for 2 minutes. Crush the garlic and slice the chilli. Add to the onion and cook out. Add the chopped tomatoes and bring the sauce to a simmer.
  • Chop up half of the basil bunch and add to the sauce. Simmer for 15 minutes.
  • Add the sugar and blitz the sauce. Strain through a chinois into a clean pan and warm up. Correct the seasoning.
  • Next make the pasta. Sieve the flour and a little salt onto the table and make a well in the centre. Beat the eggs and pour into the centre of the flour well. Gradually form dough that is smooth and elastic. Leave to rest for 20 minutes.
  • Once rested, cut the dough into quarters. Flatten and pass each quarter through a pasta machine until the desired thickness is achieved. Put on a pan of water to boil.
  • Meanwhile place the cherry tomatoes on a baking tray. Oven roast until soft and beginning to brown.
  • Cut out 6 rounds from each quarter of pasta and lay out on tray and cover with a damp cloth until they are filled.
  • Fill one round with a spoonful of the haddock and chorizo filling and close with another round. Make 3 ravioli per portion. Cook in simmering water for 2 minutes, then remove and drain.
  • To serve, arrange the ravioli and warm tomato sauce on serving plates with the oven roasted tomatoes. If liked garnish with a little of the reserved chorizo oil and some micro herbs.

TipsTip

  • The combination of chorizo and smoked fish is a little salty so go carefully if you add additional seasoning.

Nutritional Information

Typical values Per Serving
Energy 1243.7 kj
Energy 297.0 kcal
Fat 12.0 g
Carb 33.0 g
Protein 16.0 g
Saturated fat 4.0 g
Salt 0.9 g
Dietary fibre 2.5 g
Sugars 7.0 g