Take burritos up a notch with this Spicy Burrito Ravioli: homemade ravioli filled with slow-cooked beef, sharp cheddar, spring onion, chillies, mixed beans and a pinch of fluffy rice.
The cooked ravioli is then tossed in warm salsa and served with soured cream for dipping.
Homemade pasta is easier than it seems. Kneading and rolling the dough is satisfying, and making ravioli is a fun activity to share with children (expect floury hands and a little mess).
To make the pasta, mound ’00’ pasta flour on your work surface, create a well, add eggs and a little olive oil, then gradually incorporate the flour into the eggs until you form a dough.
Knead the dough for 5–10 minutes until smooth, then wrap it in clingfilm and chill for at least 30 minutes (or up to 24 hours). Divide the dough into portions, flour well and roll each piece through a pasta machine, working down to the thinnest setting. If you don’t have a machine, a rolling pin works—though it takes longer.
Your sheet should be long enough to make the top and base for about 12 ravioli per sheet. Drape half the sheet over a floured 12-piece ravioli mould, press it down, and fill each indentation with the burrito mixture. Pack the filling in firmly to avoid any air pockets, which can make ravioli burst while cooking.
Brush the pasta edges with water, place the second sheet on top, and roll a rolling pin across to seal and cut the shapes. Turn the mould over to release the ravioli, then leave them to dry briefly while you finish the rest.
Cook the ravioli in boiling water for 5–6 minutes. Work in batches if needed to avoid overcrowding the pans. Drain gently in a colander, then toss the hot ravioli in warmed salsa so they pick up a spicy, saucy coating.
Serve sprinkled with grated cheddar, chopped spring onions and a few chillies. A spoonful of sour cream on the side balances the heat beautifully.
The Spicy Burrito Ravioli Recipe:
Spicy Burrito Ravioli
Ingredients
Homemade Pasta:
- 600 g (5 cups) ’00’ pasta flour, plus extra for rolling
- 6 large eggs
- 6 tsp olive oil
Filling:
- 340 g (2 cups) cooked rice
- 6 spring onions, finely chopped
- 2 red chillies, finely chopped
- 400 g can mixed beans in sauce (small)
- 225 g (1 1/2 cups) slow-cooked beef or leftover cooked meat, shredded
- 250 g (2 cups + 2 tbsp) sharp cheddar, finely grated
Sauce:
- 2 regular jars hot salsa (or your preferred spicy sauce)
To serve:
- 230 g (1 cup) sour cream
- Chopped chillies
- Chopped spring onions
- Extra grated cheddar
Instructions
- Make the pasta: mound the flour on your work surface, make a well and add the eggs and olive oil. Gradually work the flour into the eggs until a dough forms.
- Knead the dough for 5–10 minutes until smooth. If sticky, add a little more flour; if too dry, add an extra egg yolk. Wrap in clingfilm and chill for 30 minutes to 24 hours.
- Divide the dough into six pieces. Keep five wrapped and work with one piece at a time.
- Roll the dough through a pasta machine 4–5 times, starting on a thick setting and finishing on the thinnest setting, making sure the dough and machine are well floured. Or roll thinly by hand.
- Drape half the rolled sheet over a floured 12-piece ravioli mould, press down and fill each well. For each ravioli use about 1/2 tsp rice, a few slivers of spring onion and chilli, 1–2 beans, a teaspoon of shredded beef and top with a pinch of cheese—pack tightly to avoid air pockets.
- Brush the edges with water, place the second pasta sheet on top, and roll a rolling pin over to seal and cut the shapes. Turn the mould over to release the ravioli and leave them to dry briefly.
- Cook the ravioli in boiling water for 5–6 minutes, working in batches if needed to avoid overcrowding.
- While the ravioli cook, warm the salsa in a pan. Drain the ravioli and gently toss them in the hot salsa.
- Serve sprinkled with grated cheddar, spring onions and a little chilli, and offer sour cream on the side.
Notes
If you need slow-cooked meat, leftover beef stew or shredded roast beef both work well. The recipe originally uses slow-cooked beef in Guinness—make extra and freeze any remainder.
Nutritional information: per ravioli — Calories: 74 kcal; Carbohydrates: 8 g; Protein: 3 g; Fat: 3 g; Saturated Fat: 1 g; Cholesterol: 21 mg; Sodium: 32 mg. (Approximate.)