Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce
Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce:
  1. Get Ravioli Pasta Mix
  2. Prepare Plain Flour
  3. Prepare Smoked Paprika
  4. Take Dried Thyme
  5. Make ready Large Eggs
  6. Get Extra Virgin Olive Oil
  7. Take Water
  8. Prepare Salt and Black Pepper Seasoning
  9. Make ready Ravioli Fillings
  10. Take Large Leek (Finely Chopped)
  11. Prepare Large Chestnut Mushrooms (Minced)
  12. Take Worcestershire Sauce
  13. Get Sauce Ingredients
  14. Take Tomato Puree
  15. Prepare Tomato Pesto
  16. Prepare Chopped Tomatoes
  17. Make ready Garlic Cloves (Minced)
  18. Prepare Red Onion (Sliced)
  19. Prepare Red Wine
  20. Get Chilli Flakes
  21. Prepare Dried Oregano
Steps to make Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce:
  1. Combine thoroughly the flour,smoked paprika and thyme in a bowl; season. In a separate bowl combine eggs water and oil(don’t beat the eggs). Turn the flour mix onto a clean surface; dent hole and pour the egg mixture in the hole Stir together till a ball is formed. Flour the surface and knead till dough is elastic and smooth. Cover and let it rest for 30-45 minutes.
  2. Meanwhile mix together the filling ingredients in a bowl. Heat up a drizzle of extra virgin olive oil and shallow fry the fillings for 5-10minutes on medium heat. Remove heat and rest to cool(10-15 minutes).
  3. Roll out the pasta dough(as thin layered as possible). Using a medium sized cookie cutter, cut out even numbers of the dough(12-14 portions) Add the cooled cooked filling to a cut out dough; cover with another and seal by pressing and pinch the edges. Dust with little flour. Chill in the fridge for 3-5minutes. Bring to boil 250 ml of salt and olive oil infused water. Add the ravioli and cook for 10-15minutes (or to desired texture). 9-12 minutes for al dente texture.
  4. Meanwhile shallow fryers(medium high heat) onion and the minced garlic in a teaspoon of extra virgin oil for 5 minutes Add the chopped tomato, tomato purée and pesto and reduced for 5 minutes. Add red wine, chilli flakes and oregano and reduce for further 3 minutes. Season and serve.
  5. Serving Suggestion

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