Bacon Ravioli with Mushroom Sauce Recipe
Ingredients
- 42 small, square wonton wrappers
- Filling
- 3 leeks, halved and sliced
- 8 slices thick-cut bacon, roughly chopped
- 4 carrots, cut into 1-inch pieces
- 1/2 teaspoon grated nutmeg
- Kosher salt and freshly ground pepper
- 1 3/4 cups chopped fresh parsley
- 1/3 cup ricotta cheese
- 3 ounces gruyere cheese, finely grated (or swiss if gruyere is not available)
- 2 large egg yolks
- Sauce
- 5 tablespoons unsalted butter
- 1 pound assorted mushrooms, sliced
- Kosher salt
- 4 scallions, minced
- 1 clove garlic, minced
- 1 pint heavy cream
- 4 fresh basil leaves, chiffonade
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Directions
- To make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
- Place small mounds of filling, in the middle of the wonton wrapper. Wet the edges with a wet finger and press around each mound to seal; transfer to the baking sheet. Repeat with the remaining wrappers and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
- Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the heavy cream and cook 5 minutes, until slightly thickened. Remove from the heat and stir in the basil and parsley.
- Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
- Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 3 servings | |
| Calories 1121 | |
| Calories from Fat 892 | 80% |
| Total Fat 100.53g | 126% |
| Saturated Fat 51.26g | 205% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 896mg | 37% |
| Potassium 1327mg | 38% |
| Total Carbs 28.75g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.46g | 8% |
| Protein 31.47g | 50% |
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Comments
August 11, 2012OOPS this an adapted receipe that had a tom sauce. This one should be heavy cream sauce. Sorry about that! :)
August 10, 2012Hi Chef Smith:
These ravioli sound very good. I like the filling ingredients especially. You mention tomatoes in the sauce directions but I don't see them in the ingredients list. How much tomato is used in the sauce? Thanks for sharing!
Bob
