RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE

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Ricotta-Taleggio Ravioli with Wild Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina or polenta, for the baking sheet
2 cups sheep's milk ricotta cheese
1 cup diced taleggio cheese
3 large eggs
1/2 cup grated parmiggiano-reggiano cheese
1/4 cup chopped fresh parsley
Kosher salt
Extra-virgin olive oil, for drizzling
1/2 cup diced pancetta
3 cloves garlic, smashed
1 cup each shiitake, oyster and cremini mushrooms, sliced
Kosher salt
1 1/2 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped fresh chives

Steps:

  • Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
  • Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
  • Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
  • Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).
  • Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
  • Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
  • Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

Saghir Saghir
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I'm not a big fan of pasta, but this dish might change my mind.


Waqar Anwar vlogs
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I can't wait to try this recipe! It looks so delicious.


Sad Love story
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I'm allergic to mushrooms, so I substituted them with zucchini. It turned out really well!


Khan Adanan
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I followed the recipe exactly and my dish turned out perfectly. I think it's important to use high-quality ingredients.


Agrinneth Ngoneni Makhuvela
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I'm not sure what I did wrong, but my sauce turned out really watery. I think I might have added too much liquid.


Md Shakib Ahmed
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This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible!


JK MEDIA
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I would definitely recommend this dish to anyone who loves Italian food.


Courtney Sutton
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This is one of my favorite pasta dishes. It's so easy to make and it's always a hit with my family and friends.


Amy Schneider
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I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce is so flavorful and the ravioli are cooked perfectly.


Siboniso Sountsha
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This dish is a bit too rich for my taste, but it's still very good. I would recommend it to anyone who loves creamy pasta dishes.


Junaid s flexo and paper bag machine
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I love the combination of flavors in this dish. The ricotta taleggio ravioli is perfectly complemented by the wild mushroom sauce.


Ashleigh Fountain
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This dish is absolutely delicious! The ricotta taleggio ravioli is so flavorful and the wild mushroom sauce is rich and creamy. I highly recommend it!


D2K BEATS UG OFFICIAL
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I made the ricotta taleggio ravioli with wild mushroom sauce for a dinner party and it was a huge success! Everyone loved it. I especially liked the crispy sage leaves on top.


Jane Wangui
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The ricotta taleggio ravioli with wild mushroom sauce was okay. The flavors were nice, but the ravioli were a bit too soft for my liking. I think I would have preferred a firmer ravioli.


Abigail Mcload
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The ricotta taleggio ravioli with wild mushroom sauce was a bit too rich for my taste. I found the flavors to be overwhelming and the sauce was a bit too heavy. I think it would be better with a lighter sauce.


Anthony Durham
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I love how easy this ricotta taleggio ravioli with wild mushroom sauce is to make. It's perfect for a weeknight meal when I don't have a lot of time to cook. The ravioli cooks quickly and the sauce comes together in just a few minutes.


John Fike
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I've made this ricotta taleggio ravioli with wild mushroom sauce a few times now and it's always a hit! My friends and family rave about it. The sauce is especially delicious, with a deep, rich flavor that's perfect for a special occasion.


Himal Timsina
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This ricotta taleggio ravioli with wild mushroom sauce was an absolute delight! The flavors were incredibly rich and complex, with the nutty taleggio and creamy ricotta perfectly complemented by the earthy mushrooms. The sauce was so flavorful and ar