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Open Ravioli With Chorizo And Cabbage

Make this as hot or as mild as you like. Easy inexpensive weeknight supper.

4 cooking chorizo, skin removed and chopped

1 onions, diced

2 cloves garlic, minced

1 tbsp dried oregano

1/2 tsp chilli flakes (optional)

1 savoy cabbage, finely shredded

400 g passata

200 ml chicken stock

12 fresh lasagna sheets, cut into squares if the sheets are very big

In a large saucepan over a low heat, add the chopped chorizo and allow it to slowly release its oil. After 5-10 minutes turn the heat up to medium, add the onion, oregano, chilli flakes if using and garlic, cook for 5 minutes or until the onions are soft. Stir in the cabbage, season well with salt, cook for a couple of minutes then add the passata and chicken stock, bring to a simmer and continue to cook for 10 minutes.

Bring a large pan of salted water to the boil. Cook the lasagna sheets for 2 minutes, drain and drizzle with olive oil.

Put a lasagna sheet on each plate, top with a little chorizo and cabbage mixture, add another sheet and repeat until there are 3 sheets of pasta on each plate. Once the last sheet is on top with the last of the chorizo and cabbage, drizzle with olive oil and add a good grinding of black pepper.

Open ravioli with chorizo and cabbage

Open Ravioli with Chorizo & Cabbage

Jules
Make this as hot or as mild as you like. Easy inexpensive weeknight supper.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 597 kcal

Ingredients
  

  • 4 whole cooking chorizo skin removed and roughly chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp dried oregano
  • 1/2 tsp chilli flakes (optional)
  • 1 medium savoy cabbage finely shredded
  • 400 g passata
  • 200 ml chicken stock
  • 12 Fresh lasagna sheets cut into squares if they are big sheets

Instructions
 

  • In a large saucepan over a low heat, add the chopped chorizo and allow it to slowly release its oil. After 5-10 minutes turn the heat up to medium, add the onion, oregano, chilli flakes if using and garlic, cook for 5 minutes or until the onions are soft. Stir in the cabbage, season well with salt, cook for a couple of minutes then add the passata and chicken stock, bring to a simmer and continue to cook for 10 minutes.
  • Bring a large pan of salted water to the boil. Cook the lasagna sheets for 2 minutes, drain and drizzle with olive oil.
  • Put a lasagna sheet on each plate, top with a little chorizo and cabbage mixture, add another sheet and repeat until there are 3 sheets of pasta on each plate. Once the last sheet is on top with the last of the chorizo and cabbage, drizzle with olive oil and add a good grinding of black pepper.

Nutrition

Sodium: 1117mgCalcium: 159mgVitamin C: 94mgVitamin A: 3158IUSugar: 12gFiber: 10gPotassium: 1297mgCholesterol: 138mgCalories: 597kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 6gFat: 12gProtein: 28gCarbohydrates: 97gIron: 8mg
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