Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce
- For the filling:
- 2 cups sheep milk ricotta cheese
- 1 cup taleggio, cut into small dice
- 3 eggs
- 1/2 cup parmigiano
- 1/4 cup chopped Italian parsley
- Kosher salt
- 1 recipe all-purpose pasta dough (see below)
- Special Equipment: pasta roller
- For the sauce:
- Extra virgin olive oil
- 1/2 cup diced pancetta
- 3 cloves garlic, smashed
- 1 cup each shiitake, oyster and cremini mushrooms, cleaned and sliced
- 1 1/2 cup chicken stock
- 4 tablespoons butter
- 1/2 cup grated parmigiano
- 1/4 cup chopped chives
- Kosher salt, to taste
DirectionsFor the filling:
Combine all the ingredients. Put it in a pastry bag and reserve until ready to use.
To roll the pasta:
Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting. Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good.
To assemble the ravioli:
Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the ravioli together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles. Using a fluted round cutter cut out each ravioli. Transfer to a sheet tray coated with semolina or polenta. Reserve until ready to use.
To make the sauce:
Coat a large saute pan with extra virgin olive oil. Add the pancetta and garlic and bring to medium high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted. Add the chicken stock, season with salt and cook until it has reduced by half. Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety. Taste for seasoning and add salt if needed.
Bring a large pot of well salted water to a boil. Add the ravioli and cook for 3-4 minutes. Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce. Bring to a boil shaking the pan frequently. Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine.
Plate the ravioli, sprinkle with a little more grated parm and the chopped chives.
Recipe courtesy Anne Burrell