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RAVIOLI WITH FRESH CHEESE, BACON AND TOMATO SAUCE AND LEEK CREAM HONEY

Ho sempre avuto un debole per la pasta fresca .

Per me fa tanto domenica .
Ricordo quando da piccola la facevo assieme alla mia mamma, lei paziente mi insegnava come fare, mentre io con le mie manine infarinate impiastricciavo tutto.
La macchinetta tirapasta era quella della nonna, classica e funzionale .
La nonna non c'è più, e io sono cresciuta, ma quella macchinetta silver is still there, between the utensils of his mother, waiting to be used again along the axis of wood.
So now it's up to me, with my pink coffee together with flour and elbow grease, this is my first ravioli, although cough and cold that I (or rather "us" are, because my boyfriend was thrilled as I am of the new Atlas 150 ) come very well, indeed, more!
The filling was a real "stuffing rescue " ingredients gleaned from those that arise around in the fridge.
Something tells me that from now on will be on Sunday ... pasta!
:)

Good week to you all.

INGREDIENTS FOR RAVIOLI 20/25
For the dough:
200 grams of flour 2 eggs

a pinch of salt


To Filling:
50 g cheese
100 grams of diced bacon
1 medium leek
3 tablespoons of tomato sauce
Millefiori honey


PREPARATION:
in a bowl put the flour in a fountain, the center add eggs and a pinch of salt , mixing well the mixture from the sides and with the aid of a fork, when hardened will move on the table or on the axis of clean wood working the dough.
Prepare the machine securely fastened to the table, proceed by cutting pieces of dough about 2 cm thick and starting to take them from level 1, closed in on 'the same until you reach the desired consistency.
Follow up to level 9 lightly flour the sheets to prevent sticking.
Continue to finish the pasta and arrange the leaves on a plate or on a dusting with more flour.
Meanwhile finely chopped leek, sauté in a pan with a little oil and a pinch of salt and a little stufatelo 'water for ten minutes until it becomes soft, add a spoon of Wildflower honey and let it go for another 5 minutes.
In a nonstick saucepan (Perfect Cooking by Illa ) brown the bacon with a goccino ino ino oil and a tablespoon of water that issued the leeks in cooking, the result is stratospheric, a tasty bacon and sweets at the same time!
Put the ricotta in a food processor, bacon and 3 tablespoons of cut and blend well until mixture is smooth but not too liquid.
Using a pastry rings diam. 8 cm (by Pedrini ) cut the dough into circles of equal size, then you are going to brush the edges with water (I used a brush with nylon bristles by Pedrini ) and fill the center with the mixture, without calling in order to avoid too much cooking bait, say, a heaping tablespoon is the perfect amount.
Overlay then another circle of dough, seal edges well helping with the prongs of a fork and cook in lightly salted boiling water (the boiling must not be too strong though) for about 4 minutes.
Serve with the sauce of leeks and honey and if you want with a sprinkling of grated cheese.

I wanted to make ravioli because I like the "wings" of pasta before the filling, but you can do the format you want!