Everything Bagel Ravioli

Ravioli stuffed with the flavors of an everything bagel and formed into a bagel shape. Served with a bacon version of carbonara as the sauce.

Prep Time45

Cook Time20

make the everything spice2

Total Time3 5

Servings: people

Calories: 901kcal

Put the onion on a baking sheet with a tablespoon of olive oil and mix it well. Season with salt and pepper. Bake at 225 for about an hour and a half. Remove from oven and stir in the garlic. Cook another hour or so. Remove from oven and add the sesame and poppy. Cook a half hour. Remove from oven and move the mixture to a paper towel to dry.

Put the flour onto your work surface and make a well in the center. Add your eggs, oil, and salt. Stir the eggs with a fork, slowly incorporating more and more of the flour into it. Finally start kneading the dough. Once the dough comes together and feels smooth, wrap it and let it rest in the fridge for at least a half hour. Alternatively you could do this in a food processor until it comes together.
Run the pasta through your pasta machine at the thickest setting. It will look lumpy and weird. Fold it in half and repeat. Do this about 6 times until the pasta comes out nice and smooth. Finally, move the pasta roller to the next thinner setting and run it through again. Repeat moving only one or two notches at a time until you reach your desired thinness

Put the panko in a frying pan with the butter and cook on medium to toast, stirring often.
Put the cream cheese in a bowl and add the toasted breadcrumbs, 3/4 of the everything spice you made, or 1.5 tablespoons if using store bought, egg, cheese, and salt and pepper. Stir well to combine and place into a piping bag. Put in the fridge.

Spread the dough on your work surface and pipe circles of the filling onto the bottom half.(as pictured) Paint the top half with some water and fold the dough onto itself. Press the center of the circles to form the bagel shape, then press the sides of the circle to seal. Use a ravioli cutter, or a fork, to seal the edges and make ridges. Poke the center with a toothpick to make the hole of the bagel, but make sure it is well sealed around the middle.

Put the eggs and yolk into a large bowl along with the parm. Place near the stove while you cook so it can come to room temperature.
Cook bacon until crisp. Remove most of the fat reserving a tablespoon or two in the pan.
Boil the ravioli until tender in a pot of salted water. Strain and move directly to the bacon pan. Toss in the bacon pan, then immediately move them to the bowl with the egg mixture. Toss well to coat.
Serve and top with additional everything spice.