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

Tieghan, Half Baked Harvest
  • 50 minutes
  • Serves

INGREDIENTS

1 lb

[pasta dough | https://www.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/] (may use store bought if you can find it, or circular wonton wrappers will work as well*)

1 1/2 cups

taleggio cheese (cut into chunks, 10 ounces)

1 1/2 cups

mozzarella cheese (shredded)

1

egg

1/2 tsp

pepper (or more to your taste)

1 tbsp

fresh sage (chopped, plus more for serving)

2 tbsp

fresh basil (chopped)

2 tbsp

olive oil

4 tbsp

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 cup

freshly grated parmesan cheese (plus more for serving)

1/4 cup

fresh basil (chopped)

2 tbsp

toasted pine nuts