Next Post
Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers.
This post may contain affiliate links, please see our privacy policy for details.
You guys, I have such a good recipe for you today.
I am so excited about it. I know I said I was excited yesterday, but I am equally excited today. I am telling you, it’s all the anticipation of the upcoming season.
Ok and well, all the mushrooms, and um, all the cheese… wrapped up in a delicious homemade pasta bundle. Oh yes, oh yes.
So you guys, lets talk about life a little. I am so excited about so many different things, but at the same time probably the most stressed I have ever been. There’s a lot of stuff going on with the barn. Some good, a lot of drama (that is hopefully going to go away) and now mostly (and finally) work is getting done. It’s a long story, but I will go into all the details sometime later on this month.
FYI, there may be lots of barn talk from now until Thanksgiving, when the barn will at long last, be all finished and pretty. So excited!
For now, let’s focus in on some ravioli!! I love making homemade ravioli. Once you do it over and over, it gets so easy – like, I made this whole recipe in under an hour easy AND I didn’t even make that big of a mess. I mean, there was for sure a mess, but nothing compared to my usual daily explosions.
This recipe kind of just happened. It was getting late on Monday and I had spent most of the morning meeting with our builders and talking barn stuff, so I was kind in hurry to just get some work stuff done. I really wasn’t sure what I wanted to make, but I had all these mushrooms in the fridge that I had bought on whim. I really shouldn’t buy stuff on a whim, but you know I just can’t help it with the pretty produce, I love it so much. Anyway, I had mushrooms and I had also bought some taleggio for the first time and really wanted to use it. So from there the meal basically created itself.
I love when this happens. I always get the best dinners this way. Well, not always, but mostly.
I know that ravioli can seem like a lot of work, and even be a tad intimidating, but you guys I promise, you can make this. I know you aren’t wimps, and trust me, people will be impressed with this meal.
You do not need any special tools or special ingredients. Just flour and eggs. That’s all it takes for pasta dough. You can even use wonton wrappers instead of pasta dough, but I think pasta dough is way better. And really, you have never had ravioli like homemade ravioli. It’s better than any pre-made packaged stuff out there. Promise it is worth the extra effort.
Sometimes I double whatever ravioli recipe I am making and freeze half for a quick and easy meal. It’s pretty effortless to do and does not take a whole lot of extra time, so I highly recommend it if you love ravioli. And come on, who doesn’t love ravioli?
The sauce is simple, but has so much flavor. I have made it my goal this fall to really cook a ton of mushrooms. See, only my dad and I like mushrooms. This means I don’t cook with them very often, but I have to change that because I think mushrooms are awesome. Especially when covered in caramelized garlic and butter. Oh my gosh, so flippin good you guys.
It’s kind of the perfect classic combo of ravioli and mushrooms, just kicked up a notch.
This was my first experience with taleggio cheese and WOW, it is so good. So much flavor and so bold. I love bold cheese. Oh, and just a reminder, the kale and all the mushrooms make this a totally balanced meal.
You are so welcome.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ugh, that cheese – it just oozes out. Taleggio Ravioli, I cannot even handle all the deliciousness!
What recipe do you use for your homemade pasta dough?
Hey Nicole,
Here is the recipe that I use:
https://www.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/
Please let me know if you have any other questions! xTieghan
Im having trouble finding Taleggio cheese. What would be a good substitute for this recipe? Thank you!!
Hi Camille! I recommend using fontina or mozzarella cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this for a Saturday night dinner for a vegetarian friend of mine, although I’m a meat eater it was absolutely fantastic, so much so I try to have at least one meal a week that is vegetarian now. This is one of our favourites. I don’t make the pasta sheets, instead I use wonton sheets/wrappers instead and they are perfect for the job. I get them from a Chinese supermarket and cost £1.50 and there are more than enough sheets, with some left over to make and freeze for a lazy supper later on in the month. Thanks again for a great recipie.
This is so awesome Lee and I am so happy you are loving this recipe!! I hope you continue to enjoy! Thank you!
I made it today, and is delicious! The only notice: you didn’t add salt to pasta dough. Is this intentionally, or just a “everibody knows this” thing?
Some people add salt, some don’t. I always salt after. So happy you loved this!
Made this with store bought spinach and ricotta ravioli…even without the homemade pasta this dish is dinner party worthy. My husband, who is the kale fiend in our home, couldn’t stop raving about the meal and suggested the sauce was good enough to make the pan edible. Cannot wait to try it with the fresh pasta when I have time to make it.
So happy you loved this! THANKS!
Sweet comment remove Food Network!
Ohmagosh – so making this. YUM! It looks just devine and I recently got a pasta maker so bring it on!
YEAH!! Hope you love this! THANKS!
I’ve never seen something so glorious!!! Loving the shrooms!
Thank you so much, Liz!!
This looks crazy good! I love ravioli and the mushrooms..I am drooling
Thank you so much!
OH. My. God. I want to live inside those things.