Mushrooms and Bacon Ravioli

Ravioli with mushrooms and bacon – a detailed recipe cooking. Photo of the dish: Кон ПулосTime: 2 hours. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• 4 tbsp. premium wheat flour
• 6 large eggs, beat
• Corn flour, for sprinkling

For filling:

• 3 leek stalks, cut in half lengthwise and cut sliced
• 8 slices of bacon, coarsely chopped
• 4 carrots, diced
• 1/2 tsp freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 1 3/4 Art. chopped fresh parsley
• 1/3 Art. ricotta or cottage cheese
• 90 gr. gruyere cheese, finely grate
• 2 egg yolks

For the sauce:

• 5 tbsp. l (70 gr.) Butter
• 450 gr mix any mushrooms, cut into slices
• 4 feathers of green onions, cut into rings
• 1 clove of garlic, chop
• 1100 ml. small-fruited varieties of tomato (grape, cherry), to cut in half
• 4 sheets of fresh basil, chopped
• 2 tbsp. l chopped fresh parsley
• Coarse salt and freshly ground pepper

Recipes with similar ingredients: premium flour, eggs, flour corn, leek, bacon, carrots, nutmeg, parsley, ricotta cheese, gruyere cheese, mushrooms, green onions, garlic, cherry tomatoes, grape tomatoes, basil, ravioli

Recipe preparation:

1. Prepare the dough: sift the flour and pour into the kitchen harvester. Add eggs and mix until smooth. Form a rectangle from the dough and wrap it in polyethylene film. Leave the dough at room temperature for 30 minutes.
2. Prepare the filling: finely chop in the kitchen harvester leek, bacon and carrots. Transfer the mixture to the pan; add 1 tbsp. water and cook at medium temperature, stirring, until the liquid has evaporated, approximately 7 min. Add nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Click to enlarge temperature to moderately high and fry until golden brown, about 4 minutes Transfer the mixture to a bowl, mix the parsley and cool. Stir in ricotta, gruyere cheese and egg yolks.
3. Sprinkle the dough with flour, cut into 6 pieces. Roll one a piece of dough in a thin layer 1-2 mm thick. (other pieces of dough keep covered). Put a sheet of dough on sprinkled corn flour parchment and cover with a kitchen towel. Repeat with the remaining pieces of dough.
4. Place parchment paper in a baking sheet, sprinkle with corn flour. Put one layer of dough on the paper, then lay out in portions filling in a row with a distance of 5 cm from each other. Grease the upper half of the dough with water and cover them with the filling. Then press around the dough and cut into squares. Repeat with the remaining dough and filling.
5. Prepare the sauce: melt in a pan 3 tbsp. l (45 gr.) butter. Add mushrooms, salt and cook, stirring until soft, about 4 minutes. Add green onion, garlic and continue cooking, stirring, another 1 min. Add tomatoes and cook another 4 minutes. Remove the pan from the stove and mix. basil with parsley.
6. Prepare ravioli: pour 10 cm of water into the pan, salt and bring to a boil. Add ravioli and cook, until softening, 8-10 minutes Transfer the finished ravioli to a baking sheet and cover loosely with foil (leave the broth for sauce).
7. Add to the sauce 1.5 tbsp. bring the broth to a boil and cook, until thickened, 2-3 minutes. Add the remaining 2 tbsp to the sauce. l (thirty gr.) butter, salt and pepper to taste. Sort ravioli by plates and pour sauce.