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 will show you a way to make a special dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. One of my favorites. This time, I am going to make it a 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is something that I have loved my whole life. They are fine and they look fantastic.

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

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