Bacon (and Mushroom Ravioli)

Well that didn't take long. I found some inspiration again, this time in the form of the grocery order of the woman in front of me. I had gone to the market to grab a package of crimini mushrooms and a rush of parsley for the mushroom ravioli I was making for dinner last night for Nick and myself when I spotted a package of bacon on the conveyor belt. Self, I thought, I can imagine bacon would make this dish more than pretty good, I bet it would make it darn right delicious. So off I went into the unknown nether regions of my local grocer and obtained a couple of thick slabs of smoked bacon from the butcher. Here is the recipe that came from this spark of imagination:

Mushroom and Bacon Ravioli

Serves 2

Pasta Dough -- From Shefzilla

(combine dry and liquids separately then add liquids slowly while mixing):

1/2 C Bread Flour

1/8 C AP Flour 

1/8 tsp salt

1 egg yolk

3/4 Tbsp olive oil

1/8 C cold water + 1 Tbsp as needed during mixing

Mushroom and Bacon Filling

Begin by rendering 2 thick slices of bacon until slightly crispy. 

Next sautee 8 oz. crimini mushrooms, diced small,  in reserved bacon fat.

After just a couple of minutes add a finely minced medium sized onion (or half a large one) to mushrooms.

Once the onion and mushrooms have begun to brown add 3-4 clove of minced garlic and a large handful of finely chopped parsley and reduce the heat.  Cook on medium low heat until all the mushrooms and onions are nicely caramelized but not burnt.  Make sure the heat is low enough that the garlic does not burn.  Add the bacon and if necessary deglaze the pan with a mild flavored liquid of your choosing (I used just a very small amount of cheap whiskey).  Place filling in chill chest to cool before construcing ravioli.

Ravioli

To finish ravioli use paste maker to roll dough into sheets (dough should have rested at least 45 minutes) and spoon approximately 1 Tbsp filling for each ravioli.  You should have enough dough and filling for about 12 ravioli.  To finish the dish make a brown butter sauce in the same pan you made the filling (and use the extra filling if you have any) and toss the cooked ravioli in the sauce just before serving.  Ravioli should be cooked in salted boiling water just 3-4 minutes or until they float.  I don't really measure anything for brown butter sauce, but the basic idea is to brown butter in a pan (just don't burn it) then add finely minced shallot and parsley, a little olive oil, and some balsamic vinegar.  If the vinegar is too strong add more butter.  Bon appetit!