Taleggio Ravioli with Garlic Butter Kale & Mushroom Sauce
Recipe
Taleggio Ravioli with Garlic Butter Kale and Mushroom Sauce
Ingredients:
Total Time: | Active Time: | Serves 8
Ingredients:
- 1 pound pasta dough:
- 1 2/3 cups Italian “00” flour*
- 2 medium or large eggs
- 1 tablespoon olive oil
- Pinch sea salt
- 1 1/2 cups taleggio cheese cut into chunks, 10 ounces
- 1 1/2 cup mozzarella cheese shredded
- 1 egg
- 1/2 teaspoon pepper or more to your taste
- 1 tablespoons fresh sage chopped, plus more for serving
- 2 tablespoons fresh basil chopped
Directions:
Prepare the pasta dough, cover and set aside.
Add the taleggio cheese, mozzarella cheese, egg and pepper to the bowl of a food processor, Blend until almost smooth, but still a little chunky. Stir in the sage and basil.
Roll your pasta dough into lasagna sheets. I like to roll my pasta to the 5th setting, but all pasta machines vary. Heavily flour your ravioli mold or counter. Seriously, do not be afraid of the flour. Flour is your friend and without it your ravioli will stick to the mold (or your counter)!
Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Remove the egg, now take a tablespoon of filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired.
Sauce:
Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 4 cups mixed mushrooms I used cremini, shiitake and button
- 1 small bunch kale chopped
- 3 cloves garlic minced or grated
- 1/4 salt and pepper plus more to taste
- 1 1/2 cups chicken or veggie broth
- 1/3 cup red wine
- 1/3-1/2 cup freshly grated parmesan cheese plus more for serving
- 1/4 cup fresh basil chopped
- 2 tablespoons toasted pine nuts
Directions:
Bring a large pot of salted water to a boil.
While the water comes to a boil, heat a large skillet over high heat, add the olive oil and 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the chopped kale and 1 more tablespoon butter, cook until the kale is lightly wilted, about 2 minutes. Once the kale is wilted reduce the heat and add the garlic, cook for about 1 minute. Add the red wine and chicken broth, simmer until the sauce has reduce by about 1/4.
Meanwhile, boil the ravioli for about 3-4 minutes or until they float to the surface. Add the ravioli to the sauce along with the remaining tablespoon of butter and the parmesan cheese. Cook about 2-3 minutes or until everything is coated well in the sauce. Remove from the heat and stir in the sage + basil. Divide the ravioli among plates and garnish with toasted pine nuts and parmesan cheese.
