Easiest Way to Make Any-night-of-the-week Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

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The ingredients needed to make Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce:

1. Take Ravioli Pasta Mix
2. Take 200 g Plain Flour
3. Prepare 1 Tbsp Smoked Paprika
4. Make ready 1 Tbsp Dried Thyme
5. Make ready 2 Large Eggs
6. Get 1 Tsp Extra Virgin Olive Oil
7. Get 3 Tbsp Water
8. Make ready Salt and Black Pepper Seasoning
9. Get Ravioli Fillings
10. Get 1 Large Leek (Finely Chopped)
11. Make ready 2 Large Chestnut Mushrooms (Minced)
12. Get 1 Tsp Worcestershire Sauce
13. Take Sauce Ingredients
14. Get 2 Tbsp Tomato Puree
15. Take 2 Tbsp Tomato Pesto
16. Take 1/2 Tin Chopped Tomatoes
17. Prepare 2 Garlic Cloves (Minced)
18. Make ready 1 Red Onion (Sliced)
19. Get 1 1/2 Cup Red Wine
20. Take 1 Tbsp Chilli Flakes
21. Make ready 1 Tbsp Dried Oregano

Dried porcinis and fresh mushrooms join forces to give this ravioli filling tons of earthy flavor. Orzo Pasta with Mushrooms and Leeks. This homemade ravioli is actually vegetarian, but no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach.

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

This homemade ravioli is actually vegetarian, but no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Add the mushrooms, and continue cooking and stirring until. Added a sprinkle of red pepper flakes and let the sauce cool down a bit to thicken and mashed the tomatoes a bit. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder Top evenly with crumbled bacon and remaining thinly sliced mushrooms.

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