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Ingredients

For the Dough:

• 1 pound all-purpose flour (about 33/4 cups), plus more for dusting
• 5 large eggs
• 3 to 4 tablespoons extra-virgin olive oil
• Kosher salt
• Semolina or polenta, for the baking sheet

For the Filling:

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

For the Sauce:

• Extra-virgin olive oil, for drizzling
• 1/2 cup diced pancetta
• 3 cloves garlic, smashed
• 1 cup each shiitake, oyster and cremini mushrooms, sliced
• Kosher salt
• 1 1/2 cups chicken stock
• 4 tablespoons unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
• 1/4 cup chopped fresh chives

Description

Food Network Invites You To Try This Ricotta-Taleggio Ravioli With Wild Mushroom Sauce Recipe From Anne Burrell.

Food Network