837. MUSHROOM BACON RAVIOLI

makes 4 servings


1/2 cup button mushrooms, thinly sliced
1/2 cup crimini mushrooms, thinly sliced
2 cloves garlic, minced
2 tablespoons oil
1/4 cup bacon bits
1-1/2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
1 egg yolk, beaten
1 tablespoon olive oil
1/3 cup water

Heat olive oil in a skillet over medium-high heat and sauté garlic until tender. Stir in the mushrooms and cook until most of the liquid has evaporated. Add the bacon bits and allow mixture to cool. Sift together flour and salt in a bowl. Mix together eggs and oil and mix into the flour with your hands. Add water bit by bit as necessary to form into a satiny ball of dough. Quarter the dough and place one piece on a lightly floured surface. Roll dough thin enough that you can see the table through it or can see through it when held up to the light. Repeat with a second piece of dough. Place a teaspoon of prepared mushroom filling about an inch from the upper edges of one of the rectangles. Continue spooning mushroom filling as if the rectangle were divided in a grid and you were placing the mixture in the middle of each square. Layer the other piece of dough over top. Seal the top edges togehttp://www.blogger.com/img/gl.link.gifther and work your way down, sealing around the mushroom mixture to form pockets. Cut into squares to form ravioli and repeat with the remaining ingredients. Boil ravioli in salted water for 6-8 minutes to serve.


courtesy of: Ken Sloan, Montreal, Quebec, Canada / A Food Year