Ricotta-Taleggio Ravioli With Wild Mushroom Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup each shiitake, oyster and cremini mushrooms, sliced

1 1/2 cups chicken stock

5 large eggs

1/2 cup grated parmiggiano-reggiano cheese

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

3 to 4 tablespoons extra-virgin olive oil

1/2 cup diced pancetta

3 large eggs

Semolina or polenta, for the baking sheet

2 cups sheep's milk ricotta cheese

Extra-virgin olive oil, for drizzling

1 pound all-purpose flour (about 33/4 cups), plus more for dusting

1 cup diced taleggio cheese

1/2 cup grated parmigiano-reggiano cheese, plus more for garnish

4 tablespoons unsalted butter

Kosher salt

3 cloves garlic, smashed

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