Bacon Ravioli With Mushrooms

Name: Bacon Ravioli With Mushrooms
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 carrots, cut into 1-inch pieces; 2 pints grape or cherry tomatoes, halved; 2 larges egg yolks; 6 larges eggs, beaten; 946 milliliters all-purpose flour, plus more for dusting; 4 fresh basil leaves, chopped; 414 milliliters chopped fresh parsley; 2 Tbsps chopped fresh parsley; 1 clove garlic, minced; 85 grams gruyere cheese, finely grated; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 3 leeks, halved and sliced; 454 grams assorted wild mushrooms, sliced; 1 teaspoons freshly grated nutmeg; 6 servings Freshly ground pepper; 79 milliliters ricotta cheese; 4 scallions, minced; 8 slices thick-cut bacon, roughly chopped; 5 Tbsps unsalted butter

You can never have too many main course recipes, so give Bacon Ravioli With Mushrooms a try. One serving contains 852 calories, 33g of protein, and 42g of fat. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have pepper, kosher salt and pepper, eggs, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Egg

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped.

Ingredients you will need

Carrot

Bacon

Leek

Equipment you will use

Food Processor

Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes.

Ingredients you will need

Vegetable

Nutmeg

Pepper

Salt

Transfer to a bowl, stir in the parsley and let cool.

Ingredients you will need

Parsley

Equipment you will use

Bowl

Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.

Ingredients you will need

Egg Yolk

Gruyere

Ravioli

Ricotta Cheese

Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Wrap

Equipment you will use

Pasta Machine

Plastic Wrap

Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.

Ingredients you will need

Cornmeal

Dough

Pasta

Equipment you will use

Baking Paper

Kitchen Towels

Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered).

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Place small mounds of filling, about 2 inches apart, in a line along the bottom edge.

Ingredients you will need

Mounds Bar

Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal.

Ingredients you will need

Dough

Water

Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Chefs Knife

Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes.

Ingredients you will need

Mushrooms

Salt

Add the scallions and garlic; cook, stirring, 1 more minute.

Ingredients you will need

Green Onions

Garlic

Add the tomatoes and cook 4 more minutes.

Ingredients you will need

Tomato

Remove from the heat and stir in the basil and parsley.

Ingredients you will need

Parsley

Basil

Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot.

Ingredients you will need

Ravioli

Water

Equipment you will use

Pot

Add the ravioli in batches and cook until tender, 8 to 10 minutes.

Ingredients you will need

Ravioli

Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.

Ingredients you will need

Ravioli

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Aluminum Foil

Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

Ingredients you will need

Salt And Pepper