Mushroom Ravioli With Bacon and Spinach Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 4 ounces cremini mushrooms
  • 4 ounces shiitake mushrooms
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 medium onion
  • 4 cloves garlic
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese, plus more for serving
  • 8 ounces bacon
  • ¼ cup white wine
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 1 tablespoon chicken bouillon
Directions
  1. ‌On a flat surface, combine the semolina flour and all-purpose flour.
  2. Form a well in the center of the flour and add the eggs to the center.
  3. Add the salt and olive oil and begin whisking the wet ingredients into the flour. Continue to incorporate until a dough begins to form, adding a tablespoon of water if it is too dry.
  4. Knead until the dough becomes an elastic ball.
  5. Wrap the dough in plastic wrap and let rest for 1 hour.
  6. After resting, cut the dough into four, equal-sized pieces.
  7. Using a pasta roller on the largest setting, roll one of the dough pieces into a sheet.
  8. Fold the dough into thirds.
  9. Pass the dough through the largest setting again.
  10. Continue to pass the dough through the pasta roller, making the setting smaller and smaller on each pass until you reach the last setting.
  11. Fold the sheet in half and cut into two, equal-sized pieces. Repeat with the remaining balls of dough, keeping the dough sheets moist by covering with plastic wrap while you prepare the filling.
  12. Clean the mushrooms thoroughly.
  13. Slice the mushrooms.
  14. Dice the onion and mince the garlic.
  15. Place the butter in a saucepan and heat on medium-high heat until melted.
  16. Add the mushrooms and saute until lightly browned.
  17. Add the half of the onion and garlic to the mushrooms and continue to brown for about 2 minutes.
  18. Add the mushroom mix, ricotta cheese, and parmesan cheese to a food processor.
  19. Pulse until combined and still chunky.
  20. Add about 1 tablespoon of filling to a sheet of dough near the edge. Continue in ½-inch increments.
  21. Put the other dough sheet on top and press down around the filling to seal.
  22. Using a ravioli cutter, cut out the ravioli. Repeat with the remaining dough sheets.
  23. Bring a salted pot of water to boil.
  24. Boil the pasta for about 3 minutes.
  25. Drain the ravioli.
  26. Dice the bacon.
  27. Add the bacon to a saute pan.
  28. Cook until brown and all the fat has been rendered, about 5 minutes.
  29. Remove the bacon from the pan, leaving the bacon fat in the pan.
  30. Add the remaining onion and garlic to the pan and saute until softened, about 3 minutes.
  31. Add in the white wine and baby spinach and cook until the spinach has wilted.
  32. Add the heavy cream and chicken bouillon and cook until thickened, about 3 minutes.
  33. Add the cooked ravioli to the sauce and heat until warmed through.
  34. Serve, topped with crispy bacon and parmesan cheese.