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Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce
FOOD NETWORK20Ingredients
2Hours
1210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. all-purpose flour (plus extra for rolling)
- 5 large eggs
- 4 Tbsp. extra virgin olive oil
- kosher salt
- semolina flour (or polenta, for dusting)
- 2 cups ricotta (sheep's milk)
- 1 cup taleggio (small dice or grated)
- 3 large eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup Italian parsley leaves (freshly chopped)
- kosher salt (Pimch)
- extra-virgin olive oil
- 1/2 cup pancetta (diced)
- 3 garlic cloves (smashed)
- 1 cup shiitake (each sliced, oyster, and cremini mushrooms)
- kosher salt
- 1 1/2 cups chicken stock
- 4 Tbsp. unsalted butter
- 1/2 cup freshly grated Parmesan (plus more for serving)
- 1/4 cup chives (freshly chopped)
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NutritionView More
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1210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1210Calories from Fat590 |
| % DAILY VALUE |
| Total Fat66g102% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol550mg183% |
| Sodium1540mg64% |
| Potassium730mg21% |
| Protein54g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate98g33% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A40% |
| Vitamin C15% |
| Calcium60% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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