SAUCE FOR CHICKEN MOZZARELLA RAVIOLI RECIPES

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook according to instructions on package. Drain, cover and keep warm.
• Heat oil in a large skillet over medium high heat; add mushrooms and garlic and sauté for 3-5 minutes, until well browned, being careful not to burn.
• Add butter and shallots and cook until shallots are soft and butter starts to brown. Deglaze with white wine and reduce by half.
• Add cream and reduce slightly. Put the parmesan cheese into the sauce, reduce until slightly thickened, and season to taste.
• Toss pasta into sauce and return the pan to heat for 1 minute until sauce evenly coats the pasta. Remove from heat. Serve topped with rosemary leaves and enjoy!

Steps:

• In a mixer bowl, put the eggs, the vegetable oil, and the flour.
• Make a dough with these ingredients, using the electric mixer.
• Cut the bacon into small pieces.
• Heat a skillet and fry in it the bacon, without using vegetable oil.
• Flour your workspace and stretch on it the dough.
• Cut 2.5-inch (2 cm) diameter round shapes. Use all the remaining dough to make some other rounds.
• On half of the small dough rounds, put fried bacon, mozzarella, and chives.
• Cover it with the remaining dough rounds. Fix the edges with a fork.
• Put water into a saucepan and bring to boil. Add baking soda.
• Boil the ravioli for 10-12 minutes.
• Set the ravioli on a plate. Serve warm, with a white sauce.
• To make a white sauce, melt butter in a saucepan, over low heat. Add flour and whisk until it thickens, like a dough. Add milk and whisk until you make a thick sauce. Add mozzarella to the butter sauce and mix it until the cheese melts.