Mushroom and Bacon Ravioli

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Serving 5-7

Ingredients:

500g Ricotta Cheese

3 Onions

200g Button Mushrooms

200g Bacon

600ml Thickened Cream

3 Green Shallots

2 Tbsp Crushed Garlic

50g Unsalted Butter

Pasta

2 cups Flour

1tsp Salt

3 large Eggs

Method:

1. Dice onions, mushrooms and bacon, cook in a fry pan with oil until soft and golden

2. Once cooked add to a bowl with ricotta cheese, salt, and pepper, and mix until completely smooth, place in fridge to cool complete

3. For the pasta add al the ingredients to a bowl, and mix together until a dough is formed, transfer to a floured bench and kneed for 5-10 minutes (until firm)

4. Set aside and let rest for 15 minutes

5. Roll out past in to 2 long thinpiece, on one of the piece add small portions of the ricotta filling

6. Add the second piece on top and close in with fingers and cut – making ravioli shapes

7. Boil ravioli until past is cooked.

8. Meanwhile in a pot add cream, shallots, salt pepper, crushed garlic and butter, cook until hot and butter is melted, then add ½ cup of pasta water and the ravioli and serve