Bacon & Portabello Ravioli with Parmesan Cheese Sauce

I know heart-shaped ravioli is about as cheesy (no pun intended) and cliche as valentines food gets, but I just couldn’t resist this year, because it’s so stinkin’ cute and down-right DELICIOUS! I know I say this all the time,¬†but this dish really is one of the best things I have ever eaten. If a restaurant near me sold this, I would go back again and again–i’m not even kidding! I love pasta, I love, love, LOVE mushrooms–and bacon? Who doesn’t love bacon? The combination with the cheesy, creamy parmesan sauce is about 1000 calories of PURE sweet heaven! I just use valentines as an excuse to eat it… it’s a celebratory occasion right?!

{for the pasta}
4 cups all-purpose flour, plus more for dusting
6 large eggs, beaten plus 1 egg for coating pasta and sealing
Cornmeal, for dusting
{for the filling}
12oz baby portabello mushrooms
10 slices bacon, roughly chopped
Salt & Pepper
1 Shallot
2 Tbsp fresh chopped parsley
1 cup grated parmesan cheese
{for the sauce}
2oz butter
2oz grated parmesan cheese
2 cups heavy whipping cream
salt & pepper to taste

To make the pasta dough: Put the flour in the bowl of an electric mixer. Pour in the beaten eggs and mix on a low speed until a ball forms. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside to reach room temperature while you prepare the filling.
For the filling: In a food processor, pulse the bacon until it is finely chopped, then place into a dutch oven over medium high heat and begin to fry. Pulse the mushrooms with the shallot next, until finely chopped and add to the bacon. Fry for 20 minutes, stirring occasionally, until the bacon is cooked through, and the mushrooms have released most of their moisture. Toward the end of cooking, add the parsley and cheese. Take off the heat, and set aside.

P.S. If the mushrooms look as if they still have too much moisture, just drain them on a paper towel.

Roll out the pasta (I did this with a kitchen aid attachment on level 2) until it’s pretty thin. Then cut into desired shapes.
Brush each ravioli with beaten egg, then with a small (tsp) cookie scoop, place a ball of the filling on ever other shape of ravioli (leaving half of them without any filling).

Place one piece of pasta on top of the filling, and seal really well all around the edges. Place on a baking tray lined with flour or cornmeal. If you have any left over filling, do not throw it away!
Boil a large pot of salted water. When it has come to the boil, add a little olive oil (which prevents sticking) and cook for 8-10 minutes until al dente.
Meanwhile, make the sauce: Heat a saucepan on low heat. Put the butter and salt into the pan and let it melt, stirring occasionally to prevent browning. Once the butter is completely melted, add the cream. Stir the mixture gently to combine, then continue cooking for a minute or two to thicken. Add the cheese, and stir well until it has melted into the sauce.

Drain and plate the ravioli with a spoon of sauce, some of the remaining filling, and parmesan and parsley if desired.

I wish my pictures did this dish justice, because I think it’s one of my new fave’s! Although… I have to say, my poor husband, who hates both pasta and mushrooms… didn’t really care that much for it. Which kind of beats the whole idea of a romantic valentines meal, right? But it’s okay, because just as this recipe is “Sarah on a plate” I have a special meal in mind that my husband will absolutely love, which is also totally cheesy, and heart-shaped of course! I can’t wait to share it. I am having way too much fun with valentines this year… and I haven’t even got to the best part of giving my own little valentine a rocking’ 4th birthday party on the 14th! Such a great time to show love to all those you care about!

I hope you all have some fun valentines plans too!
<3 Sarah