From Linda2tx@cox-internet.com Wed Jan 8 15:31:50 2003 Date: Wed, 8 Jan 2003 13:04:27 +0000 (UTC) From: Linda2TX Newsgroups: rec.food.recipes Subject: Chorizo-filled Pasta with Tomato-Basil Coulis and Salsa Cruda Followup-To: rec.food.cooking, rec.food.recipes Chorizo-Filled Pasta with Tomato-Basil Coulis & Salsa Cruda 8 Servings This dish is a reworking of a classic recipe in order to reduce overall calories, fat, cholesterol, and sodium. Filling 2 ounces lean pork, 1 inch dice 2 tablespoons rice, cooked 1 teaspoon jalapenos, chilies, minced 2 cloves garlic, minced 1 ounce chorizo, chopped 1/4 teaspoon salt 1/4 teaspoon oregano, fresh 1/2 teaspoon cider vinegar 1/4 teaspoon chili powder 1/8 teaspoon cayenne pepper 8 ounces pasta dough 8 ounces Tomato-Basil Coulis (recipe follows, prepare first) 2 ounces Salsa Cruda (recipe follows, prepare first) Place the pork and rice in a food processor using the steel blade; blend the mixture until it is smooth. Add the remaining ingredients for the filling and pulse the machine on and off until ingredients are just combined. Remove the filling from the processor and refrigerate it. Roll the pasta into thin sheets. Cut the sheets into sixteen 3-inch circles. Keep the dough circles cover until they are ready to be filled. Brush the pasta circles lightly with water. Place 1 teaspoon of the filling on each pasta circle. Fold the circles in half and crimp the edges with the tines of a fork to seal them. Add the ravioli to boiling water and simmer them for approximately 5 min. Pool 1/4 cup of the tomato-basil coulis on each of four heated plates. Place 4 ravioli on the coulis. Garnish the pasta with 1 Tbsp. of salsa. Tomato-Basil Coulis 1 Cup 1 teaspoon olive oil 1/2 teaspoon garlic , minced 1 teaspoon shallots, minced 1/2 teaspoon Jalapeno chili, minced, (optional) 1/4 cup tomato paste 1 cup fresh tomato, minced, small 1/2 cup chicken stock 1/2 cup tomatillos, med. dice, (optional) 2 teaspoons fresh basil, chopped 1 teaspoon fresh cilantro, chopped fine 1 teaspoon fresh cilantro, fine chop Heat the olive oil in a saucepan. Add the garlic, shallots, jalapenos and tomato paste and saute until ingredients are soft. Add the chopped tomatoes and stock. Simmer for approximately 5 minutes, stirring occasionally. Place in food processor or blender and puree the mixture until it is smooth. Add the remaining ingredients. Reheat before serving, if necessary. Salsa Cruda makes 1 Cup 2 plum tomatoes, diced 2 teaspoons Jalapeno chili, minced 3 tablespoons red onions, finely diced salt and pepper to taste Combine all the ingredients and mix thoroughly. Chill for approximately 1 hour to blend the flavors. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.