My Very Own Ravioli

The Right Tools

 Mom gave me a ravioli maker for Christmas this year, and this weekend I finally got around to breaking it out and concocting a ravioli recipe I made. I was looking for something different than the typical ricotta and spinach mixture that is most predominant in the store. A quick search through the fridge highlighted the fact that we had some leftover bacon, so I was going to make this the centre point of the ravioli filling. Thinking I would make a basic basil tomato sauce, I tried to incorporate other ingredients that would pair well with this. The dinner ended up delicious and a big thanks goes out to Mom for getting me the great gift!
 

Balsamic Mushroom & Bacon Ravioli

 Pasta Dough
200g Flour

2 eggs

Filling

4 slices of bacon, chopped

1 Cup finely chopped mushrooms
1 Cup Chopped Spinach
1 Clove of Garlic, minced
2 tsp Balsamic Vinegar
½ cup grated Parmesan Cheese
¼ cup chopped Chives
Pepper to taste

Egg Wash for assembly

Basil Tomato Pasta Sauce

1 Can Tomatoes

2 Cloves Garlic, minced

2 sprigs basil, leaves removed stalks finely chopped

1 Onion, diced

Method

Heat a pan over medium heat and cook bacon until golden brown, about 10 minutes. Set bacon aside and discard all but 1 tbsp bacon drippings. Return pan to medium heat and add mushrooms. Cook for 2-3 minutes then add garlic, cooking for a further minute. Add spinach to mixture and cook until wilted. Add balsamic vinegar and cook until slightly thickened, 1-2 minutes. Remove from heat, and add to bacon. Stir in Parmesan and Chives. Allow to cool.

 

The bacon mushroom filling

 

For pasta, in a food processor mix together eggs and flour. Place mixture into bowl and knead until a smooth ball forms. Cover in plastic wrap and refrigerate for at least 30 minutes.

Take pasta out of fridge divide into 2 sections and using a pasta machine roll out each ball until desired thickness. Place 1 sheet over ravioli mould, pressing pasta sheet into divets. Fill each section with reserved filling, brush with egg wash and place second sheet over top, using a roller to combine the 2 sheets. Flip over mould and separate ravioli.

 

All seperated and ready to cook

For sauce, cook onions on medium heat for 5 minutes. Add garlic and basil stalks, cooking for 1 minute. Add tomates and simmer for 20-25 minutes. Add basil leaves and stir. Using immersion blender blend sauce until smooth.

 

Cook ravioli in salted boiling water for 3-4 minutes and serve with tomato sauce. Enjoy!

Dinner is served!