Ingredients
For the pasta dough:
- 1 pound all-purpose flour, plus extra for rolling
- 5 large eggs
- 3 to 4 tablespoons extra-virgin olive oil
- Kosher salt
- Semolina flour or polenta, for dusting
For the filling:
- 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
For the sauce:
- 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 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/4 cup freshly chopped chives
Description
Food Network Invites You To Try This Sheep's Milk Ricotta And Taleggio Ravioli With Wild Mushroom And Pancetta Sauce Recipe.
Food Network
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