Ravioli with ricotta and taleggio in wild mushroom sauce

Ingredients:

Ravioli

• 450 g of premium flour (about 3 and 3/4 cups) + extra for working with the dough
• 5 large eggs
• 3–4 tablespoons extra-virgin olive oil
• Semolina or polenta, to sprinkle on the baking sheet

Filling

• 2 cups sheep's milk ricotta
• 1 cup taleggio cheese, diced
• 3 large eggs
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley

Sauce

• Extra-virgin olive oil, to drizzle
• 0.5 cups pancetta, diced
• 3 crushed garlic cloves
• 1 cup each chopped shiitake, oyster, and button mushrooms
• 1.5 cups chicken broth
• 4 tablespoons unsalted butter
• 0.5 cup grated Parmesan + extra for serving
• 1/4 cup chopped fresh chives

Preparation:

1. "Taste the sauce while it's cooking," Anne reminds. "And taste the pasta water to make sure it's flavorful and salty. If you're unsure, taste it!"
2. Dough:
   
   Place flour on a large cutting board and make a wide well in the center. Add the eggs, olive oil, and salt to the well. Beat the eggs with a fork.
3. Then, using a fork, stir the flour into the eggs.
4. Roll the dough into a ball; don't worry if there are lumps left.
5. Knead the dough, kneading it and turning it over.
6. Knead until the dough is smooth and elastic, 10–15 minutes. Wrap the dough in plastic wrap and let rest for at least 1 hour at room temperature.
7. Filling:
   
   Combine the ricotta, taleggio, eggs, parmesan, and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
8. Roll out the dough:
   
   Cut the dough into four pieces. Flatten one piece slightly.
9. Then pass it through a pasta machine twice (rollers spaced wide apart), dusting with flour if the dough is sticky. Divide the dough lengthwise into thirds and pass it through the rollers two or three more times. Continue passing the dough through the rollers, decreasing the distance between them, until you reach the second-to-last width and the dough is about 0.2 cm thick. Repeat with the remaining pieces of dough. Line half of the dough sheets with parchment paper, wrap in plastic wrap, and freeze for up to 1 month (you'll only need half the dough for this recipe).
10. Assemble the ravioli:
    
    Place the dough sheets on a floured surface. Lightly brush the bottom half of each sheet (the part closest to you) with water.
11. Snip a corner from a pastry bag and pipe 2.5cm balls of filling, 5cm apart, onto the bottom half of each strip of dough.
12. Place the dough over the filling, tucking in the edges. Press around each ball of filling with your index fingers, making sure there are no air bubbles.
13. Cut out ravioli with a round, fluted cutter, 5–7 cm in diameter. Place on a baking sheet sprinkled with semolina.
14. Sauce:
    
    Drizzle a large, deep skillet with olive oil. Add the pancetta and garlic and cook over medium-high heat.
15. When the garlic turns light brown, discard it. When the pancetta is crisp, add the mushrooms, season with salt, and sauté until the mushrooms are soft and wilted, about 5 minutes.