Homemade ravioli stuffed with fig and bacon in blue cheese sauce
Recipe (4 servings) ingredients:
For the dough:
- 400g flour (I always use ‘de Cecco’ flour)
- 2 whole eggs
- 1 beetroot (boiled and smashed)
- 1 tbs olive oil
On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the eggs, add the smashed beetroot and start mixing using your hands, until mixture is well homogeneous. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing.
For the stuffing:
- 8 figs
- 30g sugar
- 6 bacon slices
- 50g butter
- salt, pepper
Preheat the oven to 200°C. Incise the figs crosswise and insert a piece of butter inside the incision of each fruit. Put the figs in a baking plate. Sprinkle with sugar, salt and pepper. Bake for about 15 minutes at 200°C until figs become soft. Remove from the oven and cut them into small cubes. In the meantime, sear the bacon slices in a pan and cut them into small pieces. Mix them with the diced figs.
For the sauce:
- 150g blue cheese
- 150ml liquid cream
Cut the blue cheese in small pieces and place them into a sauce pan. Add the liquid cream and let the sauce cook in medium heat until the cheese is melt.
Stuff your ravioli and place them in boiling (salted) water for about 2-3 minutes. Drain them and serve into a deep plate. Pour over the sauce and grate some parmesan on top if you like.
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Choose a nice wine and enjoy it as much as I did!!
Inspired by Mélanie Martin, from ‘Fait Maison: Pasta, Hachette cuisine’