Bacon Ravioli with Mushroom Sauce
- 42 small, square wonton wrappers
- 3 leeks, halved and sliced
- 8 slices thick-cut bacon, roughly chopped
- 4 carrots, cut into 1-inch pieces
- 1/2 teaspoon grated nutmeg
- Kosher salt and freshly ground pepper
- 1 3/4 cups chopped fresh parsley
- 1/3 cup ricotta cheese
- 3 ounces gruyere cheese, finely grated (or swiss if gruyere is not available)
- 2 large egg yolks
- 5 tablespoons unsalted butter
- 1 pound assorted mushrooms, sliced
- Kosher salt
- 4 scallions, minced
- 1 clove garlic, minced
- 1 pint heavy cream
- 4 fresh basil leaves, chiffonade
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
- To 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.
- Place small mounds of filling, in the middle of the wonton wrapper. Wet the edges with a wet finger and press around each mound to seal; transfer to the baking sheet. Repeat with the remaining wrappers 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 heavy cream and cook 5 minutes, until slightly thickened. 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.
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