Recipe of Super Quick Homemade 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 is me again, Dan, welcome to our recipe site. 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. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must first 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 cook that.

The ingredients needed to make Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce:

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

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.

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