Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe

Taleggio and Ricotta Ravioli with Sauted Wild Mushroom Sauce

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information Per Serving: Serving Size 1 of 4 servings
  Calories 1512
  Total Fat 89 g
  Saturated Fat 39 g
  Carbohydrates 109 g
  Dietary Fiber 4 g
  Sugar 4 g
  Protein 67 g
  Cholesterol 583 mg
  Sodium 1587 mg

• Overall Time: 1 hr 30 min
• Preparation: 1 hr 6 min
• Cooking: 24 min

Pasta Dough Components:

• 1 pound all-purpose flour (roughly 3 3/4 cups), additional for dusting
• 5 large eggs
• 3 to 4 tablespoons premium extra-virgin olive oil
• Kosher salt
• Semolina or polenta, for the baking sheet

Ravioli Filling Ingredients:

• 2 cups sheep's milk ricotta cheese
• 1 cup diced taleggio cheese
• 3 large eggs
• 1/2 cup grated parmigiano-reggiano cheese
• 1/4 cup finely chopped fresh parsley
• Kosher salt

Mushroom Sauce Components:

• Premium extra-virgin olive oil, for coating
• 1/2 cup diced pancetta
• 3 cloves garlic, crushed
• 1 cup each shiitake, oyster and cremini mushrooms, thinly sliced
• Kosher salt
• 1 1/2 cups chicken broth
• 4 tablespoons unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese, additional for topping
• 1/4 cup finely chopped fresh chives

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Instructions:

1. Prepare the pasta dough. Create a mound with the flour on a work surface and form a large opening in the center. Put in the eggs and olive oil and season generously with salt. Whisk the eggs using a fork, then use the fork to break down the flour wall and mix the flour with the eggs. Form the dough into a round shape; some lumps are acceptable at this point.
2. Knead thoroughly. Using the palms of your hands, press the dough outward away from you, then bring it back over itself and press once more (apply significant effort!). Keep kneading until the dough becomes elastic and smooth, approximately 10 to 15 minutes. Enclose in plastic wrap and allow to sit for no less than 1 hour in a room-temperature location.
3. Prepare the filling mixture. Combine the ricotta, taleggio, eggs, parmigiano and parsley in a container and adjust seasoning with salt. Place the filling into a large piping bag and chill in the refrigerator.
4. Flatten and thin the dough. Divide the dough into four equal sections. Slightly compress one section, then feed it through a pasta machine on the largest setting two times, applying flour between passes if required to prevent sticking. Fold the dough piece into thirds lengthwise and feed through the roller an additional two to three times. Keep passing the dough through the roller, lowering the setting each time, until reaching the next-to-final setting with dough thickness around 1/16 inch. Complete this with the other dough portions. Place half of the finished sheets between parchment paper, wrap tightly and store frozen for up to 30 days (only half is necessary for this recipe).
5. Form the ravioli. Lay the dough strips on a flour-dusted work area. Moisten the top half of every strip (the section farthest from your body) with a small amount of water. Cut a small opening at the tip of the piping bag; dispense 1-inch portions of filling, spacing them 2 inches apart, along the top half of every strip. Fold the dough over the filling until it reaches the top edge. Seal tightly around every portion using your fingers, ensuring all trapped air is removed. Use a 2-to-3-inch round fluted cutter to cut the ravioli shapes. Place on a baking sheet sprinkled with semolina.
6. Prepare the sauce. Pour olive oil into a deep saut pan. Put in the pancetta along with the garlic and warm over medium-high temperature. Once the garlic turns golden brown and becomes fragrant, remove it from the pan. Once the pancetta becomes crispy, incorporate the mushrooms, add salt to taste and cook with stirring until the mushrooms become tender and translucent, roughly 5 minutes. Add the chicken broth, season appropriately and reduce the sauce to approximately half its volume. Stir in the butter and keep cooking, swirling the pan gently, until the sauce becomes silky and thickens. Taste and add additional salt if required.
7. Boil and finish the ravioli. Bring a large volume of well-salted water to a rolling boil; add the ravioli and simmer for 3 to 4 minutes. Use a skimmer or slotted spoon to move the ravioli to the sauce-filled pan. Return the sauce to a boil, tilting and rotating the pan. Distribute the cheese over the top and gently combine. Complete with a sprinkle of fresh chives and additional cheese on top.

Images by David A. Land

Photo Credit: Recipe Iseasy Magazine