Y’all… this broccoli pesto was the bomb. I know I say that a lot but it was REAL GOOD. The chorizo and mushroom ravioli was super awesome too. So together they were the bomb awesome… bawesome?!
I’ll stop talking now.
OHHH but question: Do y’all want to see more Ireland photos (I posted a bunch on Instagram while we were there) and hear about what all we did?? I think I may do post on here with a bajillion pictures and details of our trip, if I get the time… so the chances of that happening are like 0-5% unless y’all realllllllly want it?! Let me know in the comments.
Let’s talk about some bomb-awesome-diggity chorizo and mushroom ravioli with broccoli pesto for now though. As always, give credit where credit is due: This broccoli pesto is not my original idea, I read about it on BevCooks blog (p.s. I love her and her hilariously ridiculous Instagram stories). Roasted or grilled broccoli pesto is seriously genius!! You know how awesome roasted broccoli is from this post soooo blending it up into a fabulous pesto is like a total no-brainer. Then dousing it over some delicious spicy chorizo and sauteed mushroom ravioli… ummm hello so fetch.
Okkk… fetch might not be happening but broccoli pesto is AND so is easy ravioli made with WONTON wrappers. Seriously, wonton wrappers are a semi-lazy-girl-who-loves-to-cook’s best friend. Why not just lazy girl? Because a straight up lazy girl would just uhh buy pre-made ravioli, duh. But a semi-lazy girl who loves to cook would make her own awesome ravioli using wonton wrappers to make life easier. Plus this chorizo and mushroom ravioli is SO MUCH BETTER then that other store bought stuff. Lastly, I don’t eat cheese and ALL pre-packaged ravioli has cheese… lame. Enough rambling… recipe time yo, though I’m sure I’ll ramble some more in the recipe section…
Ingredients
- 1 lb ground chorizo
- 8 oz mini bella mushrooms, diced
- 40-50 square wonton wrappers
- broccoli pesto (ingredients and directions below)
- 1 tablespoon minced parsley, garnish
- 1 tablespoon + 1/2 cup extra virgin olive oil, divided
- 8 oz broccoli crowns, cut into small florets
- 3 garlic cloves
- 1/2 cup raw almonds + extra for garnish
- juice of two lemons
- 1/4 cup parmesan cheese (or nutritional yeast if dairy free) + extra for serving
- 1 tablespoon apple cider vinegar
- sea salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to boil.
- Make the ravioli filling: Cook ground chorizo in a large skillet over medium heat until almost cooked (5-6 minutes). Add in diced mushrooms then cook with the chorizo for 8-10 minutes (stirring occasionally) or until the chorizo is totally browned and the mushrooms are soft. Transfer chorizo mushroom mixture to a bowl and set aside.
- Make the broccoli pesto: Heat one tablespoon of olive oil in a cast iron skillet over medium then add broccoli florets. Cook for 10-15 minutes or until slightly charred, flipping over halfway through. Add charred broccoli, remaining 1/2 cup olive oil, garlic cloves, almonds, lemon juice, parmesan cheese (or nutritional yeast), and apple cider vinegar to a high-speed blender. Puree until completely smooth, add a little extra olive oil or water if pesto is too thick. Season with sea salt and pepper to taste. Set aside.
- Fill the ravioli: Lay out one wonton wrapper on a flat surface, brush surface with water, add a spoonful (about 1 tablespoon) of chorizo mushroom mixture to the center of the wrapper, then top with a second wonton wrapper pressing the edges together with your fingers to seal the ravioli. Seal the edges of the ravioli further by crimping them with a fork – make sure to seal these really well otherwise the mixture will fall out while cooking. Continue this process with remaining wonton wrappers and chorizo mushroom filling. I had a little extra filling mixture. You could always serve this over the cooked raviolis with the broccoli pesto.
- Cook the ravioli: Boil ravioli in small batches (like 5 each) in the boiling water from step one for 1-2 minutes (or until they float). Once cooked, remove ravioli from water using a slotted spoon and divide into four bowls. Repeat for remaining ravioli.
- Assemble: Top the four bowls filled with ravioli with a large dollop of broccoli pesto, a sprinkle of the remaining chorizo mushroom mixture, minced parsley, a few sliced almonds, and an extra dash of parmesan cheese (or nutritional yeast). EAT.
I apologize for the lack of posting last week… I underestimated how busy and exhausted I’d be with getting back from Ireland on Sunday and leaving for DC for a work trip on Wednesday. BUT I’m back this week in full force!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your food in action. Peace, friends!
– a
Karly
Get. In. My. Belly. This looks seriously so delicious I could cry. MUST try soon!
Adrienne
Yessss!!! You’ll love it!! 🙂