RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• Make the dough. Mound flour on cutting board. Make a well in middle. Add eggs and olive oil and season with salt. Beat eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again. Continue kneading until the dough is smooth and supple, 10 to 15 min. Wrap the dough in plastic wrap and let rest at least 1 hour at room temp. Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate. Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller 2-3 more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe). Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1" balls of filling, 2" apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-3" round fluted cutter. Transfer to a baking sheet dusted with semolina.