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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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. Prepare 1 Tbsp Dried Thyme
  5. Make ready 2 Large Eggs
  6. Make ready 1 Tsp Extra Virgin Olive Oil
  7. Make ready 3 Tbsp Water
  8. Get Salt and Black Pepper Seasoning
  9. Take Ravioli Fillings
  10. Prepare 1 Large Leek (Finely Chopped)
  11. Prepare 2 Large Chestnut Mushrooms (Minced)
  12. Prepare 1 Tsp Worcestershire Sauce
  13. Take Sauce Ingredients
  14. Make ready 2 Tbsp Tomato Puree
  15. Get 2 Tbsp Tomato Pesto
  16. Get 1/2 Tin Chopped Tomatoes
  17. Get 2 Garlic Cloves (Minced)
  18. Get 1 Red Onion (Sliced)
  19. Take 1 1/2 Cup Red Wine
  20. Make ready 1 Tbsp Chilli Flakes
  21. Take 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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