The Cornellana Don Manuel Carmenere is a stunning wine produced by Vina la Rosa that pairs beautifully with these distinct flavors, adding a little spice and volume, wrapping it all together in one delightful culinary experience.
“Over many years of personal and professional engagement with food and wine, I have concluded that a good Carmenere goes extremely well with chorizo and side dishes [with] roasted vegetables such as carrots, sweet potatoes, or pumpkin. It is also said that Carmenere goes well with Indian food. Daniela has now combined these flavors in a unique, harmonious, and creative way. Chapeau!” – Ricardo
Chorizo Filled Ravioli With Tripple Carrot and Wild Broccoli
By Daniela Fadda
Although pasta is an Italian classic, it offers infinite ways to surprise by using it in different combinations. In this recipe we use simple ingredients, highlighting them through their preparation. The combination of the spicy chorizo filling of the ravioli with the oriental seasoned mousseline and the tropical fruit marinated carrots, creates an explosion of flavors and textures. The Cornellana Don Manuel Carmenere is a stunning wine produced by Vina la Rosa, which pairs beautifully with these distinct flavors, adding a little spice and volume and wrapping it all together in one nice culinary experience.
Sequence and Serving
1. Cook the ravioli in boiling salted water for about 3-4 minutes.
2. In the middle of a preheated plate, place 1 (or 2) tablespoon of the carrot mousseline
3. Place 3 to 4 ravioli on the side of the mousseline, set 3 mini carrots on the other side
5. Place the pickled carrot rolls on the plate around the center, creating an eye catcher.
6. Place two broccoli stems over the mousseline
7. Add 2 tablespoons of the beurre blanc to the ravioli
8. Finish with sage and thyme as decoration if you wish.
For 2-4 servings
Ravioli Filling:
2 Spanish spicy chorizos
100g Philadelphia cream cheese
pepper
about 20 thyme leaves
1. Use only the filling of the chorizo, discard the skin. Put everything in the food processor and grind very finely for about 2 minutes.
2. Then transfer to a pastry bag and set aside to later fill the ravioli with the mixture as described in the pasta section (#9, 10 & 11).
Basic Pasta Dough Recipe
100g pasta flour 00
100g durum wheat semolina (semola)
2 eggs
a little olive oil
1 pinch of salt
1. Put all the ingredients in a mixing bowl and knead until you have a smooth, malleable dough.
2. then remove the pasta dough from the mixing bowl and continue kneading on a floured work surface, with your hands – about 10 minutes.
3. the dough should be kneaded until it is elastic, has a shiny surface and no longer sticks to the hands.
4. if the pasta dough is too crumbly, add a little more water, if it is too wet, add a little more flour.
5. When the dough has the right consistency, form it into a ball, cover it with a kitchen towel and let it rest for about 30 minutes at room temperature.
6. then roll out the pasta dough thinly on a floured work surface, from the center outwards, and cut the sheets of dough for pravioli (about 1 mm thick)
7. If you have a pasta machine: knead the dough again by hand and pass it through the widest rolling opening. Then narrow the roller opening and pass the dough through again – repeat until it reaches the desired thickness. I knead the dough in the pasta machine until #5.
8. flour the work surface. Divide the dough and roll out into strips with a rolling pin or the pasta machine.
9. with the prepared filling, place small heaps on the dough. (Carefully, at regular intervals).
10. wet the fingers in water, and moisten the dough around the filling so that it later seals completely the ravioli
11. lay the second strip of dough carefully over the first one and press lightly together around the filling. Then cut out the ravioli with a roller wheel (about 4-5 cm) or ravioli cutter stamp
Pickled carrots:
100ml mango puree
100ml passion fruit puree
1 heirloom carrot (purple)
1 classic carrot
1. Peel carrots and cut into thin slices with a vegetable peeler. Put the purple carrot in mango puree and the classic carrot in passion fruit puree.
2. Set aside and let it marinate.
3. Later wrap the slices into small rolls around your finger and use them to finish the plate.
Grilled Carrot Mousseline
300g – 350g carrots
1 tsp. curry powder
1 tsp. turmeric
1 tsp. garam masala
50ml olive oil
2 cloves of garlic
Salt
1 pinch chili powder
50g butter
50ml cream
1. Peel the carrots and cut them into small pieces (3 cm). Mix with the oil, salt, pureed garlic and spices.
2. Spread on a baking sheet and bake at 160 degrees for about 30 minutes.
3. Then puree for 1 – 2 minutes with a hand blender or Thermomix and gradually add the butter and cream until it has a velvety consistency.
Beurre Blanc (makes about 200ml sauce)
2 shallots
150ml white wine
50ml Noilly Prat (vermouth)
2 tablespoons white wine vinegar
250 g butter
3-4 tablespoons heavy cream or crème fraîche
salt
1. cut the butter into cubes and refrigerate
2. chop the shallots very finely. Put them in a small pan with the white wine, the Noilly Prat and the vinegar and let them boil down to 1/3 on a high heat.
3. Then strain everything through a fine sieve, squeezing the shallots very well, as they contain most of the aroma. Return the broth to the rinsed pan.
4. right before serving, add the cream or crème fraîche to the broth and heat up. Add the refrigerated butter cubes to the liquid while whisking in a circular motion. You can also add the butter with a hand blender, which is particularly quick and gives a good binding.
5. Season the beurre blanc with salt and pepper to taste.
Fried mini carrots and wild broccoli:
1. Peel and clean mini carrots.
2. Trim wild broccoli 1/3 from the stem.
3. Peel garlic and mix with neutral (cooking) oil to make a paste with a blender.
4. In a frying pan heat 1 tbsp. oil and first fry the mini carrots for about 3-4 minutes. Add 1 tbs of the garlic paste and fry for another minute. Keep warm in the oven at 70 degrees.
5. Also roast the broccoli in the pan with a little neutral oil. Add 3 tbsp of water or broth to cook it better. Then add a little garlic paste and roast for 1-2 minutes more.
