Chorizo and Pea Pasta Parcels
Ingredients
- 100g Plant S pea flour, plus extra for dusting
- 1 Medium egg, free range
- Olive oil
- 1/2 Onion, diced finely
- 2 Garlic cloves, 1 chopped finely, 1 whole
- 25g Chorizo ring, chopped finely
- 75g Peas, frozen
- 150g Ricotta cheese
- 325g Plum tomatoes, halved
- Salt & pepper to taste
- Parmesan
Method
Pasta dough:
- Pour the flour out onto the work surface and make a well in the middle
- Crack an egg into the well, drizzle a small amount of olive oil on top
- Using a fork, mix the egg yolk and white together whilst gently starting to incorporate the flour around the sides
- As the dough starts to come together, use your hands to knead it into a smooth consistency
- Once fully combined roll into a ball, wrap in cling film and leave on the side to rest for a minimum of 20 mins
- Don’t add too much extra flour at the dough stage until the mix has completely come together. If it is still sticky, add a little more at a time, working the dough into a smooth consistency each time
Pasta filling:
- In a hot pan generously drizzled with olive oil, add the chopped onion and soften
- As the onions start to colour add the chopped garlic and chorizo
- Add the peas in, season well, and continue to stir until everything is cooked through.
- Transfer to a bowl and allow to cool.
- Once cooled, stir in ricotta
Pasta sauce:
- In a roasting tray, add the tomatoes, the remaining garlic, a generous glug of olive oil and season with salt and pepper
- Roast in a preheated oven at around 175 degrees for 30mins
- When the tomatoes have started to release all their juices and are colouring nicely, take them out and blitz them in a food processor until you reach smooth sauce consistency
- Cook this sauce off briefly (3-4mins) in a hot pan and then leave to the side
Making the parcels:
- Unwrap your dough and sprinkle the worktop and rolling pin with pea flour
- Carefully roll out the dough out thinly, you want to be able to see the light through it – but not too thin otherwise your filling will break through when we start to put it together
- Cut an even number of squares, of the same size and carefully spoon your filling into the centre of half of the squares, leaving a border around the outside and taking care not to heap the filling too high
- You can cut any size of pasta parcels, circles, or even hexagons, it’s entirely up to you
- Using your rolling pin, gently roll the remaining squares a little more so they are a fraction larger than the bottom of the parcel holding the filling
- Take the slightly larger square and drape it across the square with filling on. Line up an edge and use your fingers to squish the two halves together
- Work your way around all 4 sides to seal the filling in the middle. Repeat for all your squares Once they are all sealed, go around each edge with a fork to seal them again