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.
1 medium onion4 cloves garlic1 cup ricotta cheese¼ cup parmesan cheese, plus more for serving8 ounces bacon¼ cup white wine2 cups baby spinach1 cup heavy cream1 tablespoon chicken bouillon
Direction
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.
1
Knead dough until elastic. Cover the dough with plastic and rest for an hour. After resting, cut dough into four equal pieces.
2
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.
3
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.
4
Continue browning mushrooms for 2 minutes with half the onion and garlic. Grind the mushroom mixture, ricotta, and parmesan. Chop until combined and chunky.
5
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.
6
Ravioli draining. Bacon dice. Sauté bacon in it. Brown and render fat in 5 minutes. Leave bacon fat in the pan.
7
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.
8
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