Beef ravioli with pea and bacon sauce

Name: Beef ravioli with pea and bacon sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: Filling; 1 teaspoon fresh black pepper; 1 teaspoon salt; 1/4 Cup minced onion; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary; Sirloin 3/4 lb, finely minced; 1/4 Cup mushroom duxelle; 1-1/2 Cup all purpose flour; 2 Eggs; 1 Cup fresh or frozen peas; 1/2 Cup heavy cream; 1/2 teaspoon minced garlic; 1 1/2 tablespoon minced onion; 1 Small pinch Herbs De Provence; 1/4 lb Bacon minced and crisped

Main Dish

Very Easy

40 min

Preparation

Preparation20 min

Cook time20 min

In olive oil slowly cook first five ingredients until onions are soft then add minced sirloin. Cook until meat barely cooked. Add mushrooms and cool mixture.
For ravioli make well with 1 cup flour on counter and break eggs into the center. Mix eggs and slowly incorporate the flour. There should be excess flour, use as needed. Knead until a clean finger poked into the mass comes out clean and easily.
Shape by rolling into thin using a machine, adapter or hand. Cut in to shapes and add stuffing. Wet edges and seal.
Dry the noodles slightly. Cook in plentiful water that has been well salted. For sauce crisp bacon, drain paper towels and set aside.
Soften onion and garlic, add herb mixture. Add peas and cream and simmer about 3 minutes, do not let reduce to much. Puree mixture or pass through a fine sieve and reserve the sauce. Add bacon just before saucing the ravioli.