Ravioli with mushrooms and bacon

Ingredients:

Pasta dough

• 4 cups premium wheat flour
• 6 large eggs, beaten
• Cornmeal, for dusting

Filling

• 3 leeks, halved lengthwise and sliced
• 8 slices bacon, coarsely chopped
• 4 carrots, diced
• 1/2 tsp freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 1 3/4 cups chopped fresh parsley
• 1/3 cup ricotta or cottage cheese
• 90 gr. Gruyere cheese, grate finely
• 2 egg yolks

Sauce

• 5 tbsp (70 g) butter
• 450 g of any mushroom mix, sliced
• 4 green onions, cut into rings
• 1 clove of garlic, chopped
• 1100 ml. small-fruited tomatoes (grape, cherry), cut in half
• 4 leaves of fresh basilica, chop
• 2 tbsp chopped fresh parsley
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the dough: Sift the flour into a food processor. Add the eggs and process until smooth. Form the dough into a rectangle and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
2. Prepare the filling: Finely chop the leek, bacon, and carrots in a food processor. Transfer the mixture to the skillet; add 1 cup water and cook over medium heat, stirring, until the liquid has evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium-high and cook until golden brown, about 4 minutes. Transfer the mixture to a bowl, stir in the parsley, and let cool. Stir in the ricotta, Gruyere, and egg yolks.
3. Dust the dough with flour and cut into 6 pieces. Roll out one piece of dough to a thickness of 1-2 mm (keep the remaining pieces of dough covered). Place the dough sheet on parchment dusted with cornmeal and cover with a kitchen towel. Repeat with the remaining pieces of dough.
4. Line a baking sheet with parchment paper and sprinkle with cornmeal. Place one layer of dough on the paper, then layer the filling in portions in a single layer, spaced 5 cm apart. Brush the top half of the dough with water and cover the filling with it. Then press the dough around it and cut into squares. Repeat with the remaining dough and filling.
5. Prepare the sauce: Melt 3 tablespoons (45 g) butter in a skillet. Add the mushrooms, season with salt, and cook, stirring, until softened, about 4 minutes. Add the green onions and garlic and continue cooking, stirring, for another minute. Add the tomatoes and cook for another 4 minutes. Remove the skillet from the heat and stir in the basil and parsley.
6. Prepare ravioli: Pour 10 cm of water into a saucepan, add salt, and bring to a boil. Add the ravioli and cook until tender, 8-10 minutes. Transfer the cooked ravioli to a baking sheet and cover loosely with foil (save the broth for the sauce).
7. Add 1.5 cups of broth to the sauce, bring to a boil, and cook until thickened, 2-3 minutes. Stir in the remaining 2 tablespoons (30 g) of butter, salt, and pepper to taste. Divide the ravioli among plates and pour the sauce over them.