Pan Fried Chorizo Ravioli with Creamy Spinach Pesto

Ravioli

1 package (12 ounces) won ton skins (3½-inch squares)

8 ounces bulk fresh chorizo

½ cup potato (¼-inch dice)

½ cup finely chopped onion

1 clove garlic, minced

1 tablespoon finely chopped jalapeno pepper

1 tablespoon chopped, fresh cilantro

2 ounces finely shredded manchego cheese

1 egg, separated

Creamy Spinach Pesto

¼ cup toasted almonds

4 ounces baby spinach (about 4 cups, packed)

½ cup cilantro leaves

4 ounces shredded manchego cheese

¾ cup olive oil

1 clove garlic

3 tablespoons lemon juice

2½ teaspoons ground cumin

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

¾ cup plain, Greek yogurt

For the filling: In a saute pan over medium heat, cook chorizo, crumbling it as it cooks. Remove meat to a paper towel lined plate. Wipe out saute pan, leaving a little of the chorizo fat.

Add potato and onion; cook about 5 minutes over medium heat. Add jalapeno pepper and cook another 2 minutes. (At this point, the potato should be tender and the onion translucent). Add garlic and cook another 30 seconds. Combine cooked chorizo and vegetable mixture in a bowl; add cheese, cilantro, egg yolk and salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon pepper).

To assemble ravioli: Lay a won ton skin onto a cutting board. Brush with egg wash (egg white whisked with a bit of water) and place 2 to 3 teaspoons of filling in middle. Lay another wrapper over the filled one. Seal with fingers and press out any air bubbles. Cut edges with a ravioli/pastry cutter to seal and give a nice edge. Repeat until filling is gone. Refrigerate until ready to cook.

For the pesto: In food processor, chop almonds until finely ground. Add rest of ingredients and process until smooth. Makes about 3 cups.

To cook ravioli: Saute ravioli, about four at a time, in a skillet with about ¼ cup olive oil. Cook 1-3 minutes on each side until golden brown.

To serve: Place raviolis on serving dish. Drizzle with spinach pesto and garnish with crumbled queso fresco, finely diced red pepper, and a little cooked, well drained chorizo.

Makes about 22 raviolis.

Mary Beth Riley, Elk Grove Village