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Try This at Home: How to Make Ravioli

From: Food Network Magazine

Anne Burrell, host of Worst Cooks in America, invites Food Network Magazine into her New York City kitchen for a step-by-step on ravioli making.

Try This At Home How-to for a pasta dish demonstrated by Anne Burrell

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"Taste the sauce as you go," Anne says. "And taste the pasta water to make sure it's nice and salty, too. If you're not sure about something, taste it!"

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Anne uses a pasta attachment on her stand mixer to roll out dough, but a hand-crank roller works well, too.

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Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt.

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Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs.

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Gather the dough into a ball; don't worry if there are lumps.

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Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!).

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Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.

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Mix the ricotta, taleggio, eggs, Parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.

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Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times.

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Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).

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Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water.

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Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip.

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Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles.

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Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.

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Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat.

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When the garlic is light brown and fragrant discard it.

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When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes.

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Pour in the chicken stock, season with salt and cook until the sauce is reduced by half.

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Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.

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Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce.

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Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese. You can freeze uncooked ravioli for up to 1 month no need to thaw before boiling.