Beef ravioli with pea and bacon sauce

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

Ravioli :

• 1-1/2 Cup all purpose flour
• 2 Eggs

Pecan and bacon Sauce :

• 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

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Preparation

• 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.