Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Take Ravioli Pasta Mix
- Take 200 g Plain Flour
- Prepare 1 Tbsp Smoked Paprika
- Prepare 1 Tbsp Dried Thyme
- Take 2 Large Eggs
- Take 1 Tsp Extra Virgin Olive Oil
- Prepare 3 Tbsp Water
- Take Salt and Black Pepper Seasoning
- Take Ravioli Fillings
- Get 1 Large Leek (Finely Chopped)
- Prepare 2 Large Chestnut Mushrooms (Minced)
- Make ready 1 Tsp Worcestershire Sauce
- Take Sauce Ingredients
- Take 2 Tbsp Tomato Puree
- Prepare 2 Tbsp Tomato Pesto
- Make ready 1/2 Tin Chopped Tomatoes
- Prepare 2 Garlic Cloves (Minced)
- Take 1 Red Onion (Sliced)
- Get 1 1/2 Cup Red Wine
- Get 1 Tbsp Chilli Flakes
- Prepare 1 Tbsp Dried Oregano
Asian secret sauce Tomato's pickles Chips Sweet chilli ketchup. Chicken pho broth or beef broth. Red wine vinegar fish sauce African spice Dijon mustard Lemon juice. In a medium frying pan, heat just one.
Steps to make Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce:
- 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
Red wine vinegar fish sauce African spice Dijon mustard Lemon juice. In a medium frying pan, heat just one. For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Great recipe for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce.
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