I used Tyler Florence's pasta dough for ravioli recipe, which can be found here, at the Food Network website. It was pretty simple to put together, but it was a little more crumbly than I think it should have been. Also, I don't think I let it relax enough because it was SUPER elastic-y. Overall though, it tasted good as a dough, even if it was a little heavy.
The filling I made up on my own. I started by frying some diced bacon (about 4 slices) in my dutch oven (I love that thing!), and when it was crisp, removed it and set it aside. Then, I got a couple packages of fresh crimini mushrooms diced them up, and added them to the bacon fat. With the mushrooms I diced up about half a large onion and threw that in. While the mushrooms and onion was sauteing, I put in a splash of Marsala wine, then let it cook down until there was no liquid left. After that, I took it off the heat and let it cool a bit before I added about cup-ish of mozzarella and parmesan, both shredded.
After rolling out my dough, I used a circle cutter to cut the dough and then put a little spoonful of the filling inside each one. I had some leftover filling, but I had enough dough to make 19 raviolis. I plopped them in a pot of salted, boiling water, in batches of 5 or 6, for 4 to 5 minutes. Ta-da!
(And yes, that is a bite out of the top one...I tasted it.)
We had some leftover tomato basil sauce that I put on them, along with some of the leftover parmesan cheese.
The best part? They. Were. AWESOME. Both my parents like them a lot, and they like mushrooms as it is. But I think the most triumphant thing for me was getting MYSELF to eat them. I liked them. Like, they were actually super tasty. Score!
This weeks challenge, complete success. I haven't decided what my Iron Chef ingredient is for next week, so if any of you have a suggestion, I'm totally open. :)