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 Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive 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 unique. This is gonna smell and look delicious.

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We give you only the best Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce recipe here, we also have wide variety of healthy tips and recipes to try. Learn how to cook Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce with us, we hope you enjoy your stay, thank you and good luck. Cook rice till mushy (not too soggy) texture is attained. Drain thoroughly and combine with chopped bacon, onions, parsley, lemon juice and cheddar cheese.

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

Use a slotted spoon (I use a Chinese wire strainer) to remove the ravioli from the water and drain well. Mix corned beef and mozzarella and place one side of the chicken. 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. Heat the olive oil in a large skillet over medium-high heat.

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

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. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Stir in the tomatoes, red pepper flakes, and Italian seasoning. For the sauce, place a large saucepan over a medium heat and add the oil.

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