Best Idea to Preparing 5-Star 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 cook spiced leeks-bacon-mushrooms ravioli with red wine, garlic and chilli tomato sauce you only need 21 ingredients and 5 steps. Here is how you do that.

To make an unforgettable Spiced Leeks-Bacon-Mushrooms Ravioli with Red wine, Garlic and Chilli Tomato Sauce, below are the materials required:

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

After preparing the components, next you are ready to prepare your 5-star 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.

Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Directions: Blend chopped tomatoes, chopped garlic in a food processor or blender until smooth. 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.

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

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