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Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce Recipe

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Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce
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Ingredients
17
Count
Nutrition
1050
Calories
Total time
74
Minutes
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Ingredients:

Directions:

  1. For the filling:
  2. Combine all the ingredients. Put it in a pastry bag and reserve until ready to use.
  3. To roll the pasta:
  4. Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting. Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good.
  5. To assemble the ravioli:
  6. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles. Using a fluted round cutter cut out each ravioli. Transfer to a sheet tray coated with semolina or polenta. Reserve until ready to use.
  7. To make the sauce:
  8. Coat a large saute pan with extra virgin olive oil. Add the pancetta and garlic and bring to medium high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted. Add the chicken stock, season with salt and cook until it has reduced by half. Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety. Taste for seasoning and add salt if needed.
  9. Bring a large pot of well salted water to a boil. Add the ravioli and cook for 3-4 minutes. Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce. Bring to a boil shaking the pan frequently. Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine.
  10. Plate the ravioli, sprinkle with a little more grated parm and the chopped chives.
  11. Mangia bene!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1049.67 Kcal (4395 kJ)
Calories from fat 732.28 Kcal
% Daily Value*
Total Fat 81.36g 125%
Cholesterol 385.24mg 128%
Sodium 3759.2mg 157%
Potassium 450.66mg 10%
Total Carbs 17.9g 6%
Sugars 3.1g 12%
Dietary Fiber 2.02g 8%
Protein 61.04g 122%
Vitamin C 7.4mg 12%
Vitamin A 0.1mg 5%
Iron 1mg 5%
Calcium 553.4mg 55%
Amount Per 100 g
Calories 222.61 Kcal (932 kJ)
Calories from fat 155.3 Kcal
% Daily Value*
Total Fat 17.26g 125%
Cholesterol 81.7mg 128%
Sodium 797.25mg 157%
Potassium 95.58mg 10%
Total Carbs 3.8g 6%
Sugars 0.66g 12%
Dietary Fiber 0.43g 8%
Protein 12.95g 122%
Vitamin C 1.6mg 12%
Iron 0.2mg 5%
Calcium 117.4mg 55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.4
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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