File this one under “miss”. There’s something in economics called opportunity cost. While it’s slightly complicated, the simple version is this: every time you do something, you could be doing something else; something that presumably brings more profit than the thing you’re doing. The three hours this recipe took to make, I could have read 100-150 pages for my other project (Lifelong Dewey).
In this recipe, the pasta came out a little too leeky and sauce needed a bit more flavor. I will leave up to you to make the requisite adjustments.
LEEK AND BACON RAVIOLI WITH MUSHROOM SAUCE
- 4 cups flour
- 6 large eggs, beaten
- 3 leeks, halved and sliced
- 10 slices bacon, cut into 1-inch pieces
- 4 carrots, chopped
- ½ tsp grated nutmeg
- Kosher salt and pepper
- 1¾ cups chopped fresh parsley
- 1/3 cup ricotta
- 3 oz. grated Gruyere cheese
- 2 large egg yolks
- 5 tbsp unsalted butter
- 12-16 oz. wild mushrooms, sliced
- Kosher salt and ground black pepper
- 4 green onions, minced
- 1 clove garlic, minced
- 2 pts grape tomatoes, halved
- 5 basil leaves, rolled and sliced
- 1 tbsp chopped fresh parsley
First, make the dough. Place flour in a food processor. With the blade running, pour in beaten eggs. Pulse until dough forms and gathers around blades. Empty dough from processor and knead into a rectangle. Wrap in plastic wrap and set aside for 30 minutes.
Meanwhile: the filling. Wash out the food processor. Add leeks, carrot, and bacon to processor canister. Pulse until finely chopped. When done, empty into a large skillet. Add a cup of water and set to medium heat. Saute until water is evaporated, about 7-8 minutes. Add nutmeg and bit of salt and pepper to season it. Turn heat up to medium-high and cook for 4 minutes, stirring frequently. When done, transfer to a bowl, mix in parsley and allow to cool. When cool, add Gruyere, eggs, and ricotta. Mix thoroughly, cover, and chill in refrigerator until dough in done setting.
Now, prepare the ravioli. Dust dough with flour and cut into 6 pieces. One at a time, form piece into 4-inch by 2-inch rectangle and run through pasta maker until 1/16-inch thick. Lay on a floured piece of wax paper and cover with a towel. Repeat with each piece. To form ravioli, lay a length of pasta on a floured surface with the long side facing you. Take filling out of fridge. Place a tablespoon of mixture near the bottom edge every 2 inches. Brush the top half with water. Fold down onto mounds and press seams together to ensure each ravioli is packed tightly. Cut each piece from the strip with pasta cutter.
Start a large pot of salted water boiling. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Saute mushrooms with a pinch of salt until tender, about 4 minutes. Add green onions and garlic. Cook, stirring, about 1 minute. Add tomatoes and cook for 5 minutes. Remove from heat and stir in parsley and basil. Once water is boiling add ravioli in batches, boiling for 8-10 minutes. When cooked, remove with a large slotted spoon and set into individual bowls.
When all the pasta is cooked, place mushroom mixture back on medium heat and add 1 cup of the pasta water. Bring to a simmer and reduce until slightly thickened. Stir in remaining butter until completely incorporated. Season with salt and pepper. Spoon over servings.
Makes 6 servings. Enjoy (I hope)!
Recipe credit: Food Network magazine, May 2012