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Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe

Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on May 18, 2013

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    Sauce is to die for. As much as I would love to make the fresh ravioli, I used gluten free spinach and cheese ravioli. Next time I'll use the mushroom sauce with gluten free linguine and add extra cheese. YUM

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  • on April 12, 2013

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    omg i wish i can rate this a 10, that is how good it is!! ok, just like everyone else, this took me longer to make than it states.. it was more like two hours an a half, but you know what?? it is sooo worth it. I used mozerella in place of the tallegio and used regular white mushrooms, ohhhh man was this good!! The sauce is packed with flavor and the raviolis are tender and light. I cannot believe i made this!! Never again will i purchase frozen premade ravioli. I had my two an half year old help out with the pasta rolling part, it was fun!!

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  • on March 06, 2013

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    I was so proud of the end result. It tasted amazing.

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  • on February 18, 2013

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    I agree that this took longer then expected.... But was well worth it!! I followed the recipe to a T except that I had to use Fonti a cheese as my market did not have Taleiggo... The cheese pro told me that Fontina would be the next closest thing and it was very tasty... I will for sure make this again!!

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  • on April 16, 2012

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    Easy to make, tasted fantastic.

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  • on February 22, 2012

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    I made this, but changed the sauce and the filling.
    For the filling, I used: blue cheese, parsley, shredded cheddar and provolone cheese, and sun dried tomatoes. I replaced the mushroom sauce with a bolognese sauce made with turkey ground meat and some wild mushrooms in the typical red sauce. So, I guess i used the recipe for the dough only. But it was gooooooooood!! :

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  • on February 04, 2012

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    Fun, easy, and absolutely amazing!!!!

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  • on January 29, 2012

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    Luckily, had read the reviews and knew it would take a long time to make. It was our first attempt at ravioli and took a while to come up with the best technique. We wound up using a scone cutter. It was delicious and even our 5 year old ate it up!

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  • on January 01, 2012

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    5 stars, but I cheated. I used frozen pierogis.

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  • on July 30, 2011

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    O-M-G! OK, so this is the first time I've tried to make any type of pasta. Half way through "the making of the ravioli" I was totally convinced none of this was worth it. It didn't look like I thought it should, It was hard to do....just totally frustrated. So, cut to the dinner table. I repeat...O-M-G!!!

    1. I can't believe I made that myself! PS. Difficulty description should read "DIFFICULT".

    but...

    2. That was the best thing I've ever eaten...for real. The best ever.

    I will totally make it again....it IS completely worth the enormous pain in the butt it was to put together.

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