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

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:

Serving

1 lb all-purpose flour, plus extra for rolling
5 large eggs
3 to 4 tbsp extra-virgin olive oil
kosher salt
semolina flour or polenta , for dusting
2 cups sheep's milk ricotta
1 cup small dice or grated taleggio
3 large eggs
1/2 cup freshly grated parmesan
1/4 cup freshly chopped italian parsley leaves
pimch kosher salt
extra-virgin olive oil
1/2 cup diced pancetta
3 garlic cloves, smashed
1 cup each sliced shiitake , oyster , and cremini mushrooms
kosher salt
1 1/2 cups chicken stock
4 tbsp unsalted butter
1/2 cup freshly grated parmesan, plus more for serving
1/4 cup freshly chopped chives

Directions:

For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a well, about 8-inches wide, in the center of the flour pile. Crack all the eggs into the hole, add the olive oil and salt, and beat the eggs with a fork. Using the fork, slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.
When most of the flour is incorporated begin kneading the dough with your hands. Knead until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.
While the dough is resting, make the filling: Combine all of the filling ingredients in a large bowl. Taste to make sure it is delicious. Put it in a pastry bag and refrigerate until ready to use.
Roll the pasta: 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 twice dusting it 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 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 your fingers up you will create stretch marks and those are never good.
To assemble the ravioli: Lay the pasta sheet on a floured work surface. 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 glue 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, leave about 2-inches between each ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the ravioli shut and make sure there are no air bubbles. Cut out each ravioli using a fluted round cutter. Transfer to a sheet tray coated with semolina. Cover and set aside until ready to use.
To make the sauce: Coat a large saute pan with extra-virgin olive oil. Add the pancetta and garlic and saute over 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, to taste, and cook until they are soft and wilted. Add the chicken stock, and cook until it has reduced by half. Stir in the butter, shaking the pan frequently, and cook until the sauce thickens and looks velvety. Taste for seasoning and add salt, if needed.
Bring a large pot of well-salted water to a boil over medium heat. Add the ravioli and cook for 3 to 4 minutes. Carefully remove the ravioli from the water and immediately put it in the pan with the sauce. Bring to a boil shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl until it has combined with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and chopped chives. Mangia bene!!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1417.65 Kcal (5935 kJ)
Calories from fat	735.27 Kcal
		% Daily Value*
Total Fat	81.7g	126%
Cholesterol	558.15mg	186%
Sodium	3302.37mg	138%
Potassium	697.3mg	15%
Total Carbs	105.8g	35%
Sugars	3.41g	14%
Dietary Fiber	5.42g	22%
Protein	62.36g	125%
Vitamin C	7.4mg	12%
Vitamin A	0.1mg	5%
Iron	3.8mg	21%
Calcium	649.6mg	65%

Amount Per 100 g
Calories	244.64 Kcal (1024 kJ)
Calories from fat	126.88 Kcal
		% Daily Value*
Total Fat	14.1g	126%
Cholesterol	96.32mg	186%
Sodium	569.88mg	138%
Potassium	120.33mg	15%
Total Carbs	18.26g	35%
Sugars	0.59g	14%
Dietary Fiber	0.94g	22%
Protein	10.76g	125%
Vitamin C	1.3mg	12%
Iron	0.7mg	21%
Calcium	112.1mg	65%

* 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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