Sheeps Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce

Ingredients

• 1 pound all-purpose flour, plus extra for rolling
• 5 large eggs
• 3 to 4 tablespoons extra-virgin olive oil
• Kosher salt
• Semolina flour or polenta, for dusting
• 2 cups sheep's milk ricotta
• 1 cup small dice or grated Taleggio
• 3 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup freshly chopped Italian parsley leaves
• Pimch kosher salt
• Extra-virgin olive oil
• 1/2 cup diced pancetta
• 3 garlic cloves, smashed
• 1 cup each sliced shiitake, oyster, and cremini mushrooms
• Kosher salt
• 1 1/2 cups chicken stock
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 cup freshly chopped chives

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