Chorizo and Tomato Raviolis with Sage Wrapped Pork Fillet.

Chorizo and Tomato Raviolis with Sage Wrapped Pork Fillet.

Chorizo and Tomato Ravioli with Sage wrapped Pork Fillet.


Last year in my annual Xmas hamper I received some tomato powder. I hadn’t the faintest idea of how to use it or what to do with it. I was thinking of making a tomato ice cream. Luckily, before I did that I thought of this, tomato pasta. I just put a teaspoon of it into my fresh pasta dough recipe and voila! I filled these with a basic chorizo ricotta filling. This recipe is quite straight forward with eye catching results. If you’ve never slow cooked pork as described below, maybe now is a good time to give it a go. It makes cheap pork into a great tender centre piece.[purerecipe]



  • 120g Plain Flour
  • 80g(or just use 200g plain flour) Semolina
  • 2 whole, 2 yolks Eggs
  • 1 Tsp. Tomato Powder
  • 150g Chorizo
  • 200g Ricotta
  • 1 Tbsp chopped Parsley
  • 1 Lemon Zest
  • Pork

  • 1 Pork Fillet
  • 10 slices Parma Ham
  • 10-12 Leaves Sage
  • Sauce

  • 2 Tbsp Tomato Puree
  • 150 ml Cream


  1. Place the flour, semolina, eggs, tomato powder and a pinch of salt into a food processor. Blitz until it just comes together in a ball. Knead for a few minutes until smooth and springy. Wrap in cling film and rest in fridge for 30 minutes.
  2. Finely dice 75g of the chorizo, add to the ricotta with the parsley and lemon zest, season with salt and black pepper.
  3. Roll out the pasta and pass through a pasta machine until you can just see your fingers through the dough. Place spoonfuls of the mixture at spaced intervals. Place more dough on top, press around the fillings to press out any air pockets. Cut with a knife, cookie cut etc. Cover with cornmeal so that they don't stick together and put in the fridge until needed.
  4. For the pork, lay out the parma ham side by side. Place sage leaves in a long line, season with black pepper only. Roll up to enclose.
  5. To cook, heat he oven to 80°c. Put the pork on a baking tray and cook  for about 45minutes until the internal temperature is 60°c.
  6. For the sauce, cook the remaining chorizo with the tomato puree and 200ml water for 5 minutes. Add the cream, and puree with a stick blender.
  7. Cook the pasta for 3-4 minutes in softly boiling water.


  1. The colours on that plate make me happy – I’d love to have that in front of me right this minute.

  2. How delicious! I would want to lick that plate clean. Great flavors !

  3. The ravioli sounds delightful with the pork, David although I must admit that tenderloin is a little under done for my taste; I like just a little pink in it, but that’s just personal preference.

    • Dave Crichton

      Hi Eva, obviously everyone has their own preference of how well done they like their meat. This pork was cooked at 80c so that it retains it’s moisture rather than turning grey and drying out. I know years ago any hint of pink in pork was a big no no, that’s just an old wives tale now.

  4. I must try your pork recipe…the slow cooked method must make the tenderloin stay nice a juicy.

  5. What a beautiful plate! I bet it is all delicious. Bravo!

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