Bacon Ravioli

I found this fun little recipe in Foodnetwork magazine but made some changes to suit my family's taste and because I preferred to just use what I already had.

First you need to make the dough but if you prefer to skip this step I have use egg roll wrappers in the past.
to make the dough put 4 cups of flour and 6 large eggs in a food processor and mix until held together then wrap in plastic wrap and let sit at room temperature for 30 min.

To make the filling you will need
2 Leeks, sliced
4 slices thick cut bacon, cooked
3 carrots or 10-12 baby carrots
1/2tsp ground sage
salt and pepper
1 3/4 C fresh parsley
1/2 C ricotta cheese
4 oz Gruyere cheese, finely grated
2 Tbsp corn starch

In the food processor mix the Leeks, bacon and carrots until finely chopped

Transfer to a pan and add 1 cup of water cook over medium high heat until the water is evaporated, then add the sage and cook for a few min more until the veggies start to brown.

remove from heat and mix in the parsley, let cool and then add the cheeses and corn starch.


Now you split the dough into 6 pieces and you can either use a pasta maker ( I don't have one but it is now going on my Christmas list) or roll the dough out with a rolling pins. Once you get it to about 1/16 of an inch or in my case just as thin as I could get it. Then place small amounts of filling into balls on the dough

Then use water to make little squares around the filling and then place another piece of dough on top and press down on the edges. 

Cut each square out.

Bring a pot of salt water to a boil and boil the ravioli for 10 minutes. Drain but reserve 1 1/2 C of the water.

To make the sauce you will need

5Tbsp of butter
1 pound mushrooms of your choice
salt
3 green onions, chopped
1 clove of garlic
one pint cherry tomatoes, halved
2 Tbsp parsley
1 1/2 C reserved water
2 Tbsp corn starch (optional)

Melt 3 Tbsp butter in a pan and then add mushrooms.

Cook about 3 min just until mushrooms start to soften and then add a little salt.  Add the green onions and garlic to the pan and cook another min. Add the tomatoes and cook another 4 min.

Now add the parsley and reserved water. Now cook till it slightly thickened (if you like your sauce a little thicker add up to 2 Tbsp of corn starch). Now add the remaining butter.
Now either mix in the ravioli or plate the ravioli and pour sauce on top.

ENJOY!!!