Taleggio Ravioli With Garlicy Butter Kale And Wild Mushroom Sauce + Toasted Pine Nuts. Recipe

Ingredients For Taleggio Ravioli With Garlicy Butter Kale And Wild Mushroom Sauce + Toasted Pine Nuts. Recipe

• 1 pound fresh pasta dough or 40 wonton wrappers
• 1.5 cup taleggio cheese cut into chunks, 10 ounces
• 1.5 cup mozzarella cheese shredded
• 1 egg
• 0.5 teaspoon pepper or more to your taste
• 1 tablespoon fresh sage chopped, plus more for serving
• 2 tablespoon fresh basil chopped
• 2 tablespoon olive oil
• 4 tablespoon butter divided
• 4 cup mixed mushrooms I used cremini, shiitake and button
• 1 bunch small kale chopped
• 3 cloves garlic minced or grated
• 0.25 As required salt and pepper plus more
• 1.5 cup chicken or veggie broth
• 0.33000000000000007 cup red wine
• 0.33000000000000007 cup 1/2 freshly grated parmesan cheese plus more for serving
• 0.25 cup fresh basil chopped
• 2 tablespoon toasted pine nuts