Taleggio Ravioli with Garlicy Butter Kale and Wild Mushroom Sauce + Toasted Pine Nuts.
INGREDIENTS
•
1 pound pasta dough , may use store bought if you can find it, or circular wonton wrappers will work as well*
•
1 1/2 cups (10 ounces) taleggio cheese, cut into chunks
•
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
•
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
Comments & Reviews
Just A Pinch Sweepstakes