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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.
Ugh, that cheese – it just oozes out. Taleggio Ravioli, I cannot even handle all the deliciousness!
Looks delicious. I’m such a huge fan of homemade ravioli. This recipe looks perfect for Fall.
Hooray for ravioli! this sounds so delicious. You have to love the combination of super-savory mushrooms with rich cheese. 🙂
Went back to read your Barn story.
I truly love hearing all about the barn, chicks, and so much more. I think you are amazing and I believe your parents appreciate all you do for the hard working, active family you have.
Just think about everything you do for the little princess–what an incredible role model you are for her. Thank you for all the wonderful things you share with us.
I could dive head first right into this meal and not feel sorry about it. This is look so delicious and I love the photography!
Tieghan, this is beyond gorgeous! Your ravioli are perfect, and that mushroom sauce looks DIVINE!!!
I would never make my own ravioli—but the rest of it is I could easily see myself doing. I think it would be easiest if I came to your house for dinner. I will bring the wine—more than one bottle. Luscious recipe—truly.
This looks fabulous. LOVE raviolis!
Oooh, I can’t wait to make this…It’s been a while since I’ve made ravioli at home (that recipe was Al Di La’s Casunsiei – Beet Ravioli with Butter and Poppy). Anyway, I just discovered your blog through Pinterest and I’m glad I did– we moved to Colorado 3 years ago and it’s been a dream. We head to the mountains this weekend in search of fall foliage. I’m looking forward to combing through your recipes. Be well!
So funny. I was just unpacking more boxes and I came across our ravioli cutter… haven’t made any in over a year. Now I know exactly what i need to fill mine with!
I’ve never made my own ravioli but it looks delicious and so much fun! yay for carby goodness!
I have just “discovered ” this blog ,first time. I truly love mushrooms and the dish looks incredible. I shall have a lots of catching up to do !
I’ve been wondering what was happening with the barn Can’t wait for updates and pictures, I know you must be so excited.
the idea of making homemade ravioli is so tempting!!
You had me at Taleggio. Then again at garlicky butter. Then again at mushrooms.
Your ravioli are absolutely perfect and I love mushroom pasta – can’t wait to make this!