Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

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Another spectacular dish by Ann! Love your cooking... keep the dishes coming.

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This sauce was incredible. I used store bought 4 cheese ravioli (as a time saver and made the sauce myself. I only used creminis and the sauce was so delicious - just what I would have expected in my favorite Italian restaurant. Perhaps the best pasta dish I have ever made! Thanks Ann!

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I didn't make the sauce or the filling, only the ravioli and it was excellent! I didn't have a pasta roller so mine turned out a little thicker but still great. If you roll it by hand make sure you cook it a little longer so it cooks through. I filled it with some leftover grilled chicken, mozzarella cheese and roasted garlic. Yum!!!

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I had to change some of the cheeses because I live in a hillbilly town, and I had to leave out the mushrooms because my son wont eat them, but this was SOOO yummy! Going to make it again. It wasn't that hard either!

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cream in my mouth thank ya

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I made this during the week and used store-bought ravioli due to time constraints. The fabulous, velvety sauce on the ravioli was terrific! This is a winner!

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The Ravioli were fabulous - little clouds that were incredibly light. I use fontina instead of taleggio (my grocery store didn't have it. The wild mushroom sauce -omg! This was one of the best meals I have ever made and eaten. I will be making this again soon. The wild mushroom sauce is definitely going to be used for a lot of other dishes I make.

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Wow....this was my first time cooking with Taleggio cheese (my new favorite cheese. I followed the recipe to a T & the outcome was phenomenal!!
Thanks Anne.

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I replace the taleggio cheese for Fontina, but it worked perfectly! I got amazing reviews from our guests! Definitely a keeper!

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Ann should be considered royalty for this Raviloi recipe !!