How to Make Speedy Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few ingredients. 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 can achieve it.

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