| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 40 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 6 large eggs, beaten
- Cornmeal, for dusting
- 3 leeks, halved and sliced
- 8 slices thick-cut bacon, roughly chopped
- 4 carrots, cut into 1-inch pieces
- 1/2 teaspoon freshly 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
- 2 large egg yolks
- 5 tablespoons unsalted butter
- 1 pound assorted wild mushrooms, sliced
- Kosher salt
- 4 scallions, minced
- 1 clove garlic, minced
- 2 pints grape or cherry tomatoes, halved
- 4 fresh basil leaves, chopped
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Instructions
- Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
- Meanwhile, 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.
- Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
- Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef’s knife; transfer to the baking sheet. Repeat with the remaining dough 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 tomatoes and cook 4 more minutes. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 835 |
| Total Fat | 40 g |
| Saturated Fat | 17 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 31 g |
| Cholesterol | 321 mg |
| Sodium | 1226 mg |
Reviews
Sauce is good but other than that it’s not worth all the work. Will not make again.
Overall pretty good. I cooked down the bacon first and used a whole pound instead of just 8slices. This provided for more of a bacon flavor to the filling. I also added garlic to the filling, only about 1/4 cup of parsley, and 16 oz of ricotta. It was key to taste as well as salt and pepper were required. I made the sauce as instructed and it was very yummy. Both my husband and son had seconds and said they would eat again. I did not think it would take the amount of time that was indicated but it was quite a few steps and took the full time as noted especially while making the pasta.
I made this following the recipe exactly. The pasta recipe was great . The filling had too much parsley and had no bacon taste. The mushroom sauce had too many tomatoes for my taste . They overpowered the mushrooms . Tried again with less tomatoes and cooked bacon prior to adding to the filling. Cut parsley in half. Also add a little fried bacon to the sauce . Better but still needs some tweaking.
The mushroom sauce was great and saved this recipe from a lower rating. The filling was poor. Too much parsley, not enough cheese. No bacon flavor at all. I would make the mushroom sauce again, but not the ravioli filling.
Loved this dish. I didn’t add the carrots (my husband isn’t a fan and it was still delicious. I also haven’t made pasta before and our local grocery doesn’t sell fresh pasta, so I used wontons. I’m sure the pasta would have been better but no one complained about the wontons. I will definitely make this again.
You should not rate a recipe unless you make it the way the chef wrote it. It is unfair to the chef. Make it the way the chef wrote it, then judge it on its own merits. I loved this recipe.
I can only give this 4 stars because I did not make the sauce – my family is not big on mushrooms – so I instead made a tomato basil cream sauce. That being said the ravioli itself was a huge hit – everyone asked for seconds. Great flavor and sooo easy to make.
Really enjoyed this recipe, but it was not what I was expecting. It had a very asian flavor to the filling. The sauce was very simple….and DELICIOUS! I used diced tomatoes instead of grape/cherry because I didn’t have them…it was great. I will certainly use it on other dishes for sure. There was sauce and filling for the ravioli left over. So we used the left over filling to make spring rolls for dinner round two …also FANTASTIC!