Taleggio Ravioli with Garlicy Butter Kale and Mushroom Sauce + Toasted Pine Nuts.

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.

Ugh, that cheese – it just oozes out. Taleggio Ravioli, I cannot even handle all the deliciousness!