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, hope you’re having an amazing day today. 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. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular 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 can achieve that.

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