Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce. Chicken and Mushroom Ravioli with Creamy Fungi Sauce featuring Adam Swanson in Everyday Gourmet. Four cheese Ravioli with Alfredo sauce and Bacon (Easy Recipe). Dried porcinis and fresh mushrooms join forces to give this ravioli filling tons of earthy flavor.

The savory filling contains three different cheeses, mushrooms, and spinach. Add the mushrooms, and continue cooking and stirring until. For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight. 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 achieve that.

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

You need of Ravioli Pasta Mix.
Prepare 200 g of Plain Flour.
Prepare 1 Tbsp of Smoked Paprika.
You need 1 Tbsp of Dried Thyme.
It's 2 of Large Eggs.
You need 1 Tsp of Extra Virgin Olive Oil.
It's 3 Tbsp of Water.
It's of Salt and Black Pepper Seasoning.
You need of Ravioli Fillings.
You need 1 of Large Leek (Finely Chopped).
Prepare 2 of Large Chestnut Mushrooms (Minced).
You need 1 Tsp of Worcestershire Sauce.
Prepare of Sauce Ingredients.
You need 2 Tbsp of Tomato Puree.
Prepare 2 Tbsp of Tomato Pesto.
You need 1/2 Tin of Chopped Tomatoes.
It's 2 of Garlic Cloves (Minced).
You need 1 of Red Onion (Sliced).
It's 1 1/2 Cup of Red Wine.
It's 1 Tbsp of Chilli Flakes.
Prepare 1 Tbsp of Dried Oregano.

Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Pot barley and mushroom salad with crisp caraway onions. If you can get your hands Put the sugar, vinegar and fish sauce into a small saucepan on a medium-high heat The chestnut-and-bacon combo makes this officially autumnal, especially alongside a roast. Top tip for making Bacon, mushroom and tomato spaghetti.

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

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..
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)..
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..
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..
Serving Suggestion.

Sliced frozen peppers are much cheaper than fresh and are ideal for adding a handful to pasta sauces. Tomato Ravioli made with Squash filling and served with a creamy mushroom sauce. Quick and simple vegetarian pasta recipe. · Sage Brown Butter Sauce Butternut Squash Ravioli recipe - This creamy sage and brown butter sauce is the perfect compliment for our favorite autumn pasta! Melt the butter in a large skillet or saucepan over medium-high heat. Here they're served with wild mushrooms and a rich red wine gravy.