Mushroom Ravioli

Filling Ingredients

• 1/4 cup sliced button mushrooms
• 1/2 cup shiitake mushrooms
• 1/4 cup sliced portabello mushroom
• 1/2 cup sliced oyster mushrooms
• 2 garlic cloves, sliced
• 1/4 cup butter
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon sea salt
• 1/4 teaspoon coriander
• 1/8 cup low-sodium beef stock
• 1 tablespoon extra virgin olive oil
• 1 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1/2 cup finely chopped shallots

Pasta Ingredients

• 3 cups semolina flour
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup water

How to Make It:

Filling

1. Melt butter in pan.
2. Add olive oil to melted butter.
3. Add mushrooms. Saute until soft.
4. Add shallots, saute until translucent.
   
5. Add pepper, salt, and coriander.
6. Add 1/8 cup beef stock and let mixture reduce.
7. Remove from heat and let cool.
8. Add cheeses to blender/food processor.
9. Add cooled mushroom mixture to cheese.
10. Blend together until smooth.
11. Set aside.

Pasta Dough

1. Sift flour and salt together.
2. Place flour mixture on a board, making a well in the center of the flour.
3. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
4. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
5. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
6. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

Filling the Ravioli

1. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
2. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
3. Press dough down between each portion of filling to seal it.
4. Cut ravioli into squares or medallions.
5. Refrigerate ravioli. Allow it to dry for at least one hour before cooking.

Cooking Instructions

1. Carefully drop ravioli into a pot of boiling water. Cook for about 8-12 minutes.
2. Remove cooked ravioli from pot carefully with a slotted spoon, and drain well.
3. Serve immediately. Recommended with a creamy sauce, or a blend of olive oil and herbs.

Serves 4.