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, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, heat the tomato sauce in a covered sauce pot over medium heat, stirring occasionally. Use a slotted spoon (I use a Chinese wire strainer) to remove the ravioli from the water and drain well. With hot spicy sauces such as arrabbiatta, aglio olio e peperoncino (garlic, oil and chilli) and puttanesca (anchovies, capers and olives) try either a sharply flavoured dry white wine or a rustic Italian red: a Primitivo or Sicilian red, Zinfandel or Valpolicella Ripasso.

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 can achieve it.

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

Serve with plenty of crusty bread to mop up the sauce. Bring a large pan of water to the boil. Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Directions: Blend chopped tomatoes, chopped garlic in a food processor or blender until smooth.

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

Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Directions: Blend chopped tomatoes, chopped garlic in a food processor or blender until smooth. Pour it in a saucepan; add minced red chilli pepper, ground paprika, sugar, salt and vinegar. (You can adjust the quantity of fresh red chilli according to your taste to make it more or less hot and spicy). Minted lamb meatballs with chilli, garlic, oregano and cooked in red wine and plum tomato sauce. You don't want to colour the spices, just take the raw edge off them.

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