Ricotta and Taleggio Ravioli with Wild Mushroom Sauce Recipe

Ricotta and Taleggio Ravioli with Wild Mushroom Sauce Recipe Anne Burrell: We’re going to be making filled pasta ravioli today. It is ricotta and taleggio filled ravioli with pancetta and wild mushrooms. To make our pasta dough, I have one pound of flour. I've put it right out on my table and I'm going to go ahead and make a nice big well. I'm making the dough the old fashion way. We make the well and put in the eggs and stuff. No shells please. And we knead, knead, knead. What we’re doing is really developing the perfect consistency of our noodle by doing this. If we don’t knead enough, we will have a limped noodle, and that’s never good. Now, we let our dough rest and we go ahead and start to whip together the sauce. We’ll start with a little oil just to coat the pan nicely in the bottom. This is called the Chef Anne garlic smash, then you say, “Hmmm, I love that!” Into the pan, the garlic and the oil heat up together so we have a nice perfume, and then we’re going to add some pancetta, which is essentially Italian bacon. As this comes together, the garlic is going to brown then we take it out and throw it away. It’s fulfilled its garlic destiny. Let's chop our mushrooms for our sauce. These are Crimini mushrooms. I have oyster mushrooms and shitake. Let's go ahead and start to sauté these. I’m going to add a little chicken stock, and let's just let that simmer away while we’re putting together our fillings. So, here we go. We have some sheep smoked ricotta cheese here. We’re going to add three eggs. I've got some parmesan cheese and some taleggio cheese. I'm going to put this inside the pastry bag so I can pipe it inside my ravioli. Let's move on to making pasta. All right, we’ve made our dough. Let's actually shape it. We’re going to roll it to our pasta machine and we’re going to run it through a series of times. And, as we put it through here, it’s going to go into something that’s really long. Okay, look at that. Beautiful! Now, let's get our filling, and then we’re going to go ahead and make our ravioli. Pat like that, leave some room at the edge. Don’t go right to the edge, okay. Okay, now flip it over, all right, and have the filling, you see how it’s like ray against the back. From back to front, seal these guys up and really make sure you get it nice and tight. Otherwise, if water can get in there, what is going to be coming out? Male: Filling. Anne Burrell: Filling, right. We want to keep the filling thin. Okay, so let's cut these guys out. Female: Beautiful! Anne Burrell: That looks like a ravioli, doesn’t it? Female: Yeah. Anne Burrell: So, my rav are done, salty, salty water just like the ocean. As our ravioli are cooking, let's finish up our sauce. Add a little butter. This will help the sauce cling to the pasta. And then we go from our pasta water into our sauce. We’ll finish this with a little bit of parmesan cheese. This tightens up everything and gives us the perfect flavor as well. Okay, now let's plate these. So, add little mushrooms on top, and then we just finish it with a little bit of parmesan cheese. And there we go guys. That’s it. We’re done.