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Wednesdays fancy dinners for Evan are becoming a bit of a theme in our home. I tend to have Wednesdays off from work a lot of the time so it’s a great day to get errands done in the day while Evan is at work and then cook up a storm for dinner, just the two of us. Last night I was flipping through the latest issue of the Food Network magazine and my Silver Spoon cookbook for inspiration. Evan picked out the Bacon Ravioli with Mushrooms recipe and I picked the Raspberry Strudel to draw inspiration from.

Pork Belly & Mushroom Ravioli.

Pasta Dough

1 x 1.65lb bag of semolina flour
8 eggs
1 1/2 tablespoons olive oil
Pinch of salt

In a large bowl, beat the eggs, oil and salt together using a mixer. I just used a hand mixer with dough hooks. Slowly add the flour. You might have to use more/less depending on the size of your eggs and the overall moisture of your environment. If you run out of semolina flour you can sub all purpose flour. The dough should be smooth yet dry and unable to soak up any more flour. Remove from the bowl and cover with plastic wrap and let rest at room temperature for about 20-30 minutes. Once rested, knead the dough on a well floured surface. Using a pasta roller on the widest setting roll the dough through. You’ll probably find that you need to keep coating the dough with flour, it should be really smooth. While on the widest setting, fold the dough in thirds and roll it through the roller several times. Then once through each setting until it’s thin. I usually go down to a 3 (mine starts at 7).


8 oz cooked pork belly (or bacon)
2 cups shitake and portobello mushrooms, diced
2 hot Italian sausages
2 large shallots, diced
3 cloves of garlic, minced
1 cup Ricotta cheese
4 oz cream cheese
1/3 cup Parmesan cheese
1/2 cup white wine
Basil, oregano, rosemary
Salt and pepper

In a large skillet on medium, cook the sausage out of the casing. Break up the sausage as it’s cooking. Add the mushrooms, shallots, garlic, and seasonings. Add the white wine and let it simmer and reduce in liquid. In a separate bowl mix the sausage mixture with the ricotta, cream cheese and nutmeg. Chop the pork belly (or bacon) and mix it in. Test the filling for seasonings and adjust accordingly to your tastes.

Wee little raviolis.

On a sheet of pasta, dollop tablespoons of the filling about 1.5-2 inches apart. Coat the dough with egg wash around the filling and place another sheet of pasta on top of the filling. Using your hands form the pasta around the mounds of filling, making sure to get all of the air out. Use a glass and a sharp tipped knife and cut out the ravioli. Place the finished ones on a floured baking sheet until you’re ready to boil them.


2 cups shitake and portobello mushrooms, sliced
2 large shallots, diced
1/2 head garlic, minced
1 tablespoon butter
8 oz cooked pork belly (or bacon), chopped
1 cup ricotta cheese
1/3 cup light half and half cream
1/2 cup white wine
Basil, oregano, rosemary
Salt & pepper

Fill a large pot with water and set to boil. In a large skillet on medium, melt the butter, than add the mushrooms, shallots and garlic. Pour in the wine, pork belly and seasoings and let it simmer off until the liquid had reduced and the pork belly is heated through. At this point your water should be boiling. Carefully place the raviolis in and cook for about 3-4 minutes. Now, back the the sauce. Add the ricotta and cream and mix well, making sure to heat all the way through the cheese and cream. Add the ravioli to the sauce, mix then serve!

Shhh…They’re at the spa.

Pork belly and mushroom ravioli. Droooool…

This is an intense dinner to make for someone, so you gotta love them a whole bunch to do it. If you have several hours to spare try it out and let me know how it turned out for you!

I’ll post the recipe for the strudel next, I don’t want to tire you all out with just one post!