This is the first time I have made raviolis from scratch.  I could have not picked a better recipe to try out my new pasta maker. Ricotta-Taleggio Ravioli with Wild Mushroom and Pancetta Sauce is a surprising dish.  A light but full flavored dish is suitable for meals year round.

The raviolis are filled with this wonderful blend of ricotta, taleggio and parmiggiano-reggiano cheeses.  The flavors are smooth and creamy with a bite on the end of your pallet.  The sauce is simply astounding.  It is made with pancetta, a blend of shiitake, oyster and cremini mushrooms, chicken stock, garlic and chives.  Together, the meal is satiating.

The recipe is straightforward, but somewhat involved due to making the ravioli from scratch.  Needed is a pasta maker plus two-to-three inch fluted cutter.  The process of making the ravioli is three steps; making the dough, rolling it out through the pasta maker, and assembling and cutting the raviolis.  This process takes about one and half hours with inactive time.  Making the filling is easy.  It involves blending the three cheeses with eggs and chopped parsley.  Taleggio cheese can be found at high-end grocers and Whole Foods.  If you cannot find it, substitute fontina cheese or a soft goat cheese.  The sauce is easy as well. It is made by sautéing the mushrooms, pancetta, garlic and blending it with the chicken stock and chives.  Total prep time is about one and one half hours.  Cook time is about twenty-five minutes.

Making Pasta Dough

This recipe is by Ann Burrell and featured in the March 2010 issue of Food Network Magazine.  The recipe serves four. The cost per serving is $7.01 USD.  Total cost is $28.02.  This recipe is suitable for weekend dinners and special occasions.  I enjoyed this dish and would make it again.

I paired this recipe with an NV Azura Select Colorado Pinot Noir.  The earthy, mushroom and meaty flavor plus the light tannins pair well with the mushroom sauce and do not overpower the ravioli.  Azura Cellars is located in Paonia, Colorado.  This area is one of the few areas in Colorado suitable for growing Pinot Noir due to the high elevation and cool nights.  The flavors together with the ravioli are perfect together.

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