Mushroom Ravioli With Bacon And Spinach Recipe

The cream's sweetness complements the spinach and bacon's bitterness. Despite its simplicity, the sauce has a strong flavor. You can't go wrong with bacon and cream on homemade ravioli.

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


Mix semolina and all-purpose flour on a flat surface. Add eggs to a flour well. Add salt and olive oil and whisk into flour. 

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Knead dough until elastic. Cover the dough with plastic and rest for an hour. After resting, cut dough into four equal pieces.

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The dough should be passed through the pasta roller several times, with each pass decreasing the setting. Divide the sheet in half and cut into two equal pieces.

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Wash mushrooms well. Mushroom, slice. Dice onion, mince garlic. Place butter in a saucepan and melt over medium-high heat. Add mushrooms and brown lightly.

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Continue browning mushrooms for 2 minutes with half the onion and garlic. Grind the mushroom mixture, ricotta, and parmesan. Chop until combined and chunky.

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Continue adding ½-inch increments. To seal, place the other dough sheet on top and press down. With a ravioli cutter, cut ravioli. Utilize the remaining dough sheets.

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Ravioli draining. Bacon dice. Sauté bacon in it. Brown and render fat in 5 minutes. Leave bacon fat in the pan. 

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Cook baby spinach and white wine until wilted. Stir in heavy cream and chicken bouillon for 3 minutes to thicken. Heat the sauce and ravioli until warm.

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