Practical Method to Cooking Yummy Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

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Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

We hope you got benefit from reading it, now let's go back to spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce recipe. To make spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce you need 21 ingredients and 5 steps. Here is how you achieve that.

To make an extraordinary Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce, here are the materials needed:

Take of Ravioli Pasta Mix.
Prepare 200 g of Plain Flour.
Use 1 Tbsp of Smoked Paprika.
Prepare 1 Tbsp of Dried Thyme.
Use 2 of Large Eggs.
Take 1 Tsp of Extra Virgin Olive Oil.
You need 3 Tbsp of Water.
Take of Salt and Black Pepper Seasoning.
Prepare of Ravioli Fillings.
Take 1 of Large Leek (Finely Chopped).
Take 2 of Large Chestnut Mushrooms (Minced).
You need 1 Tsp of Worcestershire Sauce.
Provide of Sauce Ingredients.
Prepare 2 Tbsp of Tomato Puree.
Use 2 Tbsp of Tomato Pesto.
Get 1/2 Tin of Chopped Tomatoes.
Provide 2 of Garlic Cloves (Minced).
Prepare 1 of Red Onion (Sliced).
Prepare 1 1/2 Cup of Red Wine.
Get 1 Tbsp of Chilli Flakes.
Provide 1 Tbsp of Dried Oregano.

After readying the components, now you are good to prepare your appetizing Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce by following the instructions on this section:

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.

Pour it in a saucepan; add minced red chilli pepper, ground paprika, sugar, salt and vinegar. (You can adjust the quantity of fresh red chilli according to your taste to make it more or less hot and spicy). Minted lamb meatballs with chilli, garlic, oregano and cooked in red wine and plum tomato sauce. You don't want to colour the spices, just take the raw edge off them. Add the chopped tomatoes to the pan. Heat oil in a large saute pan over medium heat.

Recipe : Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce

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