Bacon and Egg Ravioli With Spinach and Mushrooms

• Meat

  • 2 Bacon slices (about 3 ounces, thick

• Produce

  • 4 cups Baby spinach
  • 1 tsp Garlic
  • 1 Italian flat-leaf parsley
  • 2 cups Mushrooms
  • 1 tsp Rosemary, Fresh
  • 1 Shallot

• Refrigerated

  • 2 Salt cured egg yolks see notes

• Canned Goods

  • 1 cup Mushroom broth/stock see notes

• Pasta & Grains

  • 9 oz Pasta see notes, fresh

• Beer, Wine & Liquor

  • 1/2 cup Marsala or sherry see notes

Found on beyondmeresustenance.com

Description

Ingredients

• 2 thick bacon slices (about 3 ounces), cut into lardons see notes
• 1 teaspoon garlic, minced
• 1 shallot or 1/2 small red onion, minced
• 2 cups mushrooms, sliced
• 1/2 cup marsala or sherry see notes
• 1 teaspoon fresh rosemary, finely chopped
• 1 cup mushroom broth/stock see notes
• 9 ounces fresh pasta see notes
• 4 cups baby spinach
• 2 salt cured egg yolks see notes
• Italian flat leaf parsley, chopped

Directions

• Fry the lardons (chopped bacon pieces), and drain on paper towel.
• Put a pot of generously salted water on to boil.
• Remove most of the bacon fat from the pan. Add the garlic, shallot or onion, and mushrooms. Saute until soft and just beginning to brown.
• Deglaze the pan with the marsala or sherry. Add the fresh rosemary. Cook until reduced by about half.
• Add the mushroom broth/stock. Bring back to a boil, and reduce by half again. The contents should not be soupy.
• Toss in the baby spinach, and cover. Turn off the heat while you cook the fresh pasta.
• Add the pasta. Cook according to the pasta package instruction (just to al dente!)
• Drain.
• Gently fold pasta into the spinach and mushroom mixture. Top with crispy bacon.
• Plate the pasta. Shave or grate the egg over top. Garnish with chopped parsley.
• Enjoy! (I promise you will!)