Ravioli with ricotta, mushrooms and bacon

Ravioli or pasta pillows can be filled with whatever you want. Ravioli with mushrooms and bacon is one of my favorites. The recipe is suitable for 4 people for the main course. If it is to be used as an appetizer, it is suitable with 2-3 pasta pillows for each.

You can find the recipe for pasta HERE .

I make a double portion of pasta. While the pasta dough rests, make the filling.

Fill the ravioli:

1 red onion, finely chopped

1 onion, finely chopped

1/2 pk sliced aroma mushroom, finely chopped

1 cm garlic from the tube

100 g crispy bacon, crushed

1 pk ricotta

1 handful of finely chopped parsley

1/2 ts pepper

1 handful of finely chopped sage

1 tbsp reven parmesan

Place bacon slices on parchment paper in the oven at 200 degrees, until crispy. Crush them with your hands.

Brown mushrooms and onions in a saucepan. Add the rest of the ingredients, bring to the boil and season with salt and pepper.

Roll out the pasta dough for approx. 10 cm wide ladles with pasta machine or rolling pin. Place the filling with a teaspoon with a little distance on the pasta. Place the next layer of pasta over and squeeze well around each filling with your hands. I bought a heart in Italy, which seals the pasta extra well, but you can use a kitchen glass to squeeze out the ravioli.

Boil in water added well with salt for about 5 minutes. Served with optional sauce, or with grated parmesan and some delicious olive oil.

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