*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My son and I made this and it was very good. The chorizo was too salty and spicy though. I would suggest leaving out the extra salt (1 tsp). Next time we will make it with ground beef or turkey instead and some taco seasoning. My son had a ball making the raviolis. We would definitely try this again with the modifications I mentioned.
Absolutely wonderful!! The raviolis are fragile (just as a warning) but the flavor is wonderful. I paired it with portebello mushroom pasta sauce. As a side I had Swiss Chard and Asparagus. One of the best dishes I've made! Boyfriends top five!
This recipe is not the greatest I've tried. The meat mixture was WONDERFUL! I didn't have any chorizo so I used ground beef and added a bunch of seasonings. Using the wonton wrappers was unappealing. They got slimy after being boiled and they didn't stay sealed. I did not use them. I will definitely use the meat mixture again for something else but NOT with wonton wrappers. I think they would be better pan-fried or deep-fried.
I'm not sure if I did something wrong but the raviolis fell apart when I was boiling them. The mixture tasted good but didn't stay together. Next time I will either bake them or cook them in a pan. I also made a marinara sauce but I made it more mexican. I added chili's mexican stewed tomatoes black beans corn cumin and garlic and that was very good!
Not sure if I was just having a slow day but it took way longer than 20mins to prepare these. Apart from adding a little more ground cumin I made them as written and although we did enjoy them I'm not sure it was really worth the prep time.
Just made these and followed the recipe until it came to the cooking part. Instead of boiling them, I made them like I normally make potstickers/gyoza. I put a little oil in a pan and browned the bottoms of them and then added broth (beef was my first choice but I only had chicken) to cover about 1/4 inch of the ravioli and cover them and steam until liquid is gone. If you don't like Chorizo, taco meat would work great. I want to try them with ground turkey or chicken taco meat next.
Call me crazy - or just used to Chorizo - but I love this recipe. I made this for my husband cousin and her husband and I'm making it again tonight. For people who are not familiar with Chorizo - you should try it in other recipees first before you try it in this meal. Muy Bien!