Best Sheeps Milk Ricotta And Taleggio Ravioli With Wild Mushroom And Pancetta Sauce Recipes

SHEEP'S MILK RICOTTA AND TALEGGIO RAVIOLI WITH WILD MUSHROOM AND PANCETTA SAUCE

Steps:

• For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a well, about 8-inches wide, in the center of the flour pile. Crack all the eggs into the hole, add the olive oil and salt, and beat the eggs with a fork. Using the fork, slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.
• When most of the flour is incorporated begin kneading the dough with your hands. Knead until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.
• While the dough is resting, make the filling: Combine all of the filling ingredients in a large bowl. Taste to make sure it is delicious. Put it in a pastry bag and refrigerate until ready to use.
• 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 twice dusting it 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 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 your fingers up you will create stretch marks and those are never good.
• To assemble the ravioli: Lay the pasta sheet on a floured work surface. 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 glue 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, leave about 2-inches between each ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the ravioli shut and make sure there are no air bubbles. Cut out each ravioli using a fluted round cutter. Transfer to a sheet tray coated with semolina. Cover and set aside until ready to use.
• To make the sauce: Coat a large saute pan with extra-virgin olive oil. Add the pancetta and garlic and saute over 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, to taste, and cook until they are soft and wilted. Add the chicken stock, and cook until it has reduced by half. Stir in the butter, shaking the pan frequently, and cook until the sauce thickens and looks velvety. Taste for seasoning and add salt, if needed.
• Bring a large pot of well-salted water to a boil over medium heat. Add the ravioli and cook for 3 to 4 minutes. Carefully remove the ravioli from the water and immediately put it in the pan with the sauce. Bring to a boil shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl until it has combined with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and chopped chives. Mangia bene!!

RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• Make the dough. 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. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
• Knead the dough. 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!). 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.
• Mix the filling. 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.
• Roll out the dough. 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. 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).
• Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. 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. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
• Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
• Cook the ravioli. 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. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

RICOTTA-AND-TALEGGIO-FILLED RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• For the dough: 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 1/2 teaspoon salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
• 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!). 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.
• For the filling: Drizzle olive oil into a large deep pan. Add the pancetta, place over medium-low heat and cook until crisp. Add the garlic and cremini, oyster and shiitake mushrooms, season with salt and saute until the mushrooms are soft and golden, about 5 minutes. Add the white wine and let cook until completely reduced. Remove from heat and let cool slightly.
• Mix the ricotta Parmigiano-Reggiano and , taleggio in a large bowl. Stir in the mushroom mixture, eggs and parsley and season with salt. Transfer the filling to a large pastry bag and refrigerate if not using immediately.
• 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. 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).
• For the ravioli: Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. 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. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Pinch around the cut edges of the raviolis and transfer to a baking sheet dusted with semolina.
• For the sauce: Add chicken stock and butter to a large deep pan, season with salt and cook until the sauce is thickened, reduced by half and looks velvety. Season with more salt, if necessary.
• 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. Bring the sauce to a boil, shaking the pan. Sprinkle in the sage and remove from the heat. Add the Parmigiano-Reggiano and swirl to combine. Serve garnished with more Parmigiano-Reggiano.