Did the post title grab your attention? When I heard this was on the menu as one of the courses for Football Sunday I could not help but feel my mouth water. I do love ravioli but when you add bacon – it simply kicks this up to an all new level. What I found pleasantly surprising about this dish was the pea sauce. It may sound unique and different but it tastes amazing.
Today was an absolute zoo at both work and the house and I find the time keeps flying by during the whole day. I am working at 10 and 11 o’clock every night as it is the only real time I have. We are really coming down to the crunch with the house and I am trying to schedule everyone at a particular time to work with our completion date of December 10th. Between you and me I am not so certain we are going to pull it off. The bank representative is coming out on Tuesday for the final walk through for his completion report. If all goes well we will do the final draw of funds on Thursday. I will keep you posted throughout the coming days on this saga but for now we better get onto the food.
Zesty in law really stepped it up a notch on this one. I think you will love this recipe if you have the time to prepare it.
Ingredients
Filling
- 1 Tsp fresh black pepper
- 1 Tsp salt
- 1/4 Cup minced onion
- 1/2 Tsp dried oregano
- 1/2 Tsp dried rosemary
- Sirloin 3/4 lb, finely minced
- 1/4 Cup mushroom duxelle – 1 cup mushrooms, finely minced and slowly cooked with 2 Tbsp butter until mixture is reduced and dry. This mixture is a great thing in the fridge to boost flavors to food and sauces.
Ravioli
- 1-1/2 Cup all purpose flour
- 2 Eggs
Pea and bacon Sauce
- 1 Cup fresh or frozen peas
- 1/2 Cup heavy cream
- 1/2 Tsp minced garlic
- 1 1/2 Tbsp minced onion
- 1 Small pinch Herbs De Provence
- 1/4 lb Bacon minced and crisped.
Method
- In olive oil slowly cook first five ingredients until onions are soft then add minced sirloin. Cook until meat barely cooked. Add mushrooms and cool mixture.
- For ravioli make well with 1 cup flour on counter and break eggs into the center. Mix eggs and slowly incorporate the flour. There should be excess flour, use as needed. Knead until a clean finger poked into the mass comes out clean and easily.
- Shape by rolling into thin using a machine, adapter or hand.
- Cut in to shapes and add stuffing. Wet edges and seal.
- Dry the noodles slightly. Cook in plentiful water that has been well salted.
- For sauce crisp bacon, drain paper towels and set aside.
- Soften onion and garlic, add herb mixture.
- Add peas and cream and simmer about 3 minutes, do not let reduce to much.
- Puree mixture or pass through a fine sieve and reserve the sauce. Add bacon just before saucing the ravioli.
- ENJOY!
Well I am heading out to the house tonight to check in on progress. I hope you have a great Wednesday.
Take care
zesty
{ 7 comments… read them below or add one }
There is nothing better than homemade pasta, and these ravioli look delicious! Well worth the effort.
Great looking dish!
Enjoy!
I love that you are making your own ravioli! Homemade pasta is just wonderfully delicious.
Wow – that looks delicious!! Thanks for sharing – and my fingers are crossed for your final walk through!
I’m loving this dish! I just have one…well two, questions. You said that you can puree the sauce or strain it. Won’t you get two entirely different results? I love the idea of pureeing it because i love the flavor of peas. Do you think it would be too strong? I think it would also thicken the sauce a bit. What do you think? My second question is about the mushroom duxelles. I’ve only made it for beef wellington. What else can this be used for and how long do you think it will last? I like the idea of adding a little mushroom flavor to other things but I need ideas lol. Great post!
yes, the post title definitely grabbed my attention! what a unique dish. it looks fantastic!
oh these sound so good. that sauce, I need extra sauce please!