RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE
Steps:
- Make the dough. Mound flour on cutting board. Make a well in middle. Add eggs and olive oil and season with salt. Beat 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; Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again. Continue kneading until the dough is smooth and supple, 10 to 15 min. Wrap the dough in plastic wrap and let rest at least 1 hour at room temp. 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 2-3 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" balls of filling, 2" 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 2-3" round fluted cutter. Transfer to a baking sheet dusted with semolina.
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Bronson Kerton
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Aashik Shrestha
[email protected]This dish was a bit bland for my taste. I would add more spices and herbs next time.
Justin Volmer
[email protected]I'm not sure I would make this dish again. It was good, but not great.
Nikki D
[email protected]I would definitely make this dish again. It's a great option for a special occasion dinner.
Aashika Kafle
[email protected]The wild mushroom sauce was a bit too rich for my taste, but it was still very good.
Hina khani
[email protected]I love the combination of ricotta and taleggio in these ravioli. It's a classic combination that never disappoints.
Posh Turtle
[email protected]This was my first time making ravioli from scratch, and I'm so glad I tried this recipe. The ravioli were surprisingly easy to make, and they turned out perfectly.
Asif Ali
[email protected]I would definitely recommend this dish to anyone who loves ravioli and wild mushrooms.
bukkie Akinsola
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive meal.
Mst Papiya
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed the sauce in this dish. It was creamy and flavorful, and it paired perfectly with the ravioli.
Jadai Aldama
[email protected]The ricotta and taleggio ravioli were delicious, but the wild mushroom sauce was a bit too salty for my taste.
Chien Chateau
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the ravioli and sauce.
Mhamud Khan
[email protected]This ricotta and taleggio ravioli with wild mushroom sauce was an absolute delight! The combination of flavors and textures was perfect. The ravioli were tender and flavorful, the sauce was rich and creamy, and the mushrooms added a lovely earthy fla