Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

Category: Main Dish

Cuisine: not set

Ready in 30 minutes
by FoodNetworkRecipes

Ingredients

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

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

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


Directions

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