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On a clean surface, make a well with the flour.
Add the eggs and a pinch of salt in the center and mix to form a dough.
Knead until smooth, wrap in cling film, and let rest 30 minutes.
Step 2: Prepare the Filling
In a bowl, mix the chicken, chorizo, egg, breadcrumbs (or cheese), garlic, and parsley.
Mix well until combined.
Step 3: Assemble the Ravioli
Roll out the dough thinly using a pasta machine or rolling pin.
Place small spoonfuls of filling spaced apart, then cover with another layer of dough.
Press around the filling and cut into ravioli squares. Seal edges with a fork.
Step 4: Cook the Soup
Sauté the onion in olive oil until soft.
Add sweet paprika and diced potato.
Pour in broth and simmer until potato is tender.
Blend until smooth, then stir in the cream. Season with salt and pepper.
Step 5: Cook the Ravioli & Serve
Boil ravioli in salted water for 3–4 minutes or until they float.
Serve hot ravioli in bowls and ladle over the creamy paprika soup.
Serving and Storage Tips
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