Chorizo and Cheese Tortellinis

I know I haven't posted anything in a while, but it is because I haven't been able to get into the kitchen and cook anything from scratch. I don't like posting up recipes from box meals even if I do tweak them a lot, unless it is an amazing recipe that I think people would want to try. I like to post up things that are my own ideas and own creations since I find more pride in that for myself.

But hopefully I won't have to wait so long in between posts now as I have a few things coming up that will get me back into the kitchen! Some deviled eggs and Samoa cookie knockoffs will be coming up soon, so stay tuned!

Any who, I decided to make some tortellinis last night. They have always scared me a bit since I never understood how to fold them, however I found a great youtube video that made it so easy to understand (I posted the link in the steps). Combining chorizo and cheese seemed like an amazing idea, and taking that one step further and infusing that into a pasta was just magic! I hope you enjoy these as much as my boyfriend and I did! Enjoy!

• 10 oz Chorizo, cooked
• 2 Tbsp Garlic
• 2 3/4 tsp Paprika
• 1/2 cup and 2 Tbsp Cream Cheese
• 1/4 cup Italian Cheese, shredded
• 1/4 cup Cotija (or Parmesan Cheese)
• 1 Tbsp Pesto
• 2 eggs
• 1 Tbsp Olive Oil
• 2 Tbsp Water
• 1 6 oz can Tomato Paste
• 3 cups Flour
• 1/2 tsp Garlic Salt
• 1 cup Tomato Sauce
• 1 14.5 oz can Diced Tomatoes (drained)

Step 1: First you will want to combine your cooked chorizo with 1 Tbsp garlic, 1/4 tsp Paprika, 1/2 cup cream cheese, 1/4 cup Italian cheese, 1/4 cup cotija cheese, and 1 Tbsp pesto. Mix thoroughly and then set aside.

Step 2: Beat eggs in a bowl. Add oil, 1/2 tsp Garlic Salt, water, 1/2 tsp paprika, and 6 oz can tomato pasta. Once mixed, add 3 cups Flour 1 cup at a time and mix until you have a dough-like substance. Dough will be very sticky, so keep extra flour on hand and use as need be. Knead dough for 5 minutes on a floured surface and then set aside and cover for 20 minutes.

Step 3: After dough has set break into 4 balls. Take the first piece and place on a floured surface, take a rolling pin and roll the dough out as thin as you can (the thinner the better since you will be folding these, and you don't want your tortellinis to be too doughy). Cut the dough into even squares and set the squares aside. Mix in the leftovers into the next ball of dough and continue the rolling and cutting process. You should have anywhere from 48-72 squares.

Step 4: Place a few squares down in front of you and add a small ball of chorizo mixture to the center. Fold the square matching the corners so you have a triangle. The make a fold by rolling the base (the chorizo pocket) upward. Fold both corners in and tuck under the hole. (Here is a video guide to help: http://www.youtube.com/watch?v=rlBFWQH7de4 (not my video, but I used it for reference as it is a great demo)). Do this for all of the squares you have left. If you have any chorizo mixture left, set aside.

Step 5: For the sauce, you will want to combine the tomato sauce, 3 Tbsp cream cheese, 2 tsp paprika, 1 Tbsp garlic, and the 14.5 oz can of diced tomatoes in a saucepan. Cook on low heat and stir until cream cheese has been dissolved. Keep at a low simmer while you cook the tortellinis.

Step 6: In a large pasta pot, bring enough water to cover your tortellinis to a boil and then place your tortellinis in to cook. Cook tortellinis for 5-8 minutes (check periodically as homemade raviolis do not take as long as store bought tortellinis to cook). Once finished, place tortellinis on a plate and cover with the pasta sauce. Enjoy!


Yield: Makes 3-4 servings.