Taleggio Ravioli with Garlicy Butter Kale and Wild Mushroom Sauce + Toasted Pine Nuts.
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Half Baked Harvest · by Tieghan Gerard★ 4.0 (11)

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

NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 64%
CARBS 52G33% OF CAL
6G FIBER41G OTHER5G TOTAL SUGAR
FAT 34G49% OF CAL
15G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade ravioli filled with cheese and mushrooms, served with a wild mushroom sauce, garlicky kale, and toasted pine nuts. An impressive, cheese-forward pasta dish.

mainitalianpasta
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound fresh pasta dough or 40 wonton wrappers
  • 1 1/2 cups taleggio cheese (cut into chunks, 10 ounces)
  • 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
PREP
30M
SODIUM
1517MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.