Bacon Stuffed Ravioli Food

BACON AND MOZZARELLA STUFFED RAVIOLI

Steps:

• In a mixer bowl, put the eggs, the vegetable oil, and the flour.
• Make a dough with these ingredients, using the electric mixer.
• Cut the bacon into small pieces.
• Heat a skillet and fry in it the bacon, without using vegetable oil.
• Flour your workspace and stretch on it the dough.
• Cut 2.5-inch (2 cm) diameter round shapes. Use all the remaining dough to make some other rounds.
• On half of the small dough rounds, put fried bacon, mozzarella, and chives.
• Cover it with the remaining dough rounds. Fix the edges with a fork.
• Put water into a saucepan and bring to boil. Add baking soda.
• Boil the ravioli for 10-12 minutes.
• Set the ravioli on a plate. Serve warm, with a white sauce.
• To make a white sauce, melt butter in a saucepan, over low heat. Add flour and whisk until it thickens, like a dough. Add milk and whisk until you make a thick sauce. Add mozzarella to the butter sauce and mix it until the cheese melts.

EASY RAVIOLI WITH BACON

Steps:

• Cook ravioli as directed on package.
• Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
• Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
• Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

POTATO, LEEK, AND BACON RAVIOLI

Steps:

• Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.
• Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.
• Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste.
• Filling the Ravioli:
• Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli.
• Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time
• When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan.
• Hot water from the pasta cooking pot
• Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.

BACON RAVIOLI WITH MUSHROOMS

Steps:

• 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.

BACON STUFFED RAVIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.
• Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.
• Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.
• In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.
• Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.
• While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce.

THE BEST FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
• Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

BACON STUFFED RAVIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.
• Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.
• Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.
• In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.
• Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.
• While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce.

EASY RAVIOLI WITH BACON RECIPE

Steps:

• Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.