(about 6-8 servings)
In the past I've usually made fillings with spinach and ricotta cheese, but I'm quite fond of mushrooms and decided to make a mushroom filling after finding some very nice looking baby portobella at the grocery store.
1/2 oz dried porcini mushrooms
1/2 cup hot water
1-2 tsp olive oil
2 cloves garlic, finely minced
1 large onion, finely chopped
1 1/4 lb mushrooms, cleaned and finely chopped
1/4 cup marsala
1-2 pinches dried thyme
1/2 cup mascarpone cheese
salt and freshly ground black pepper
Soak the porcini mushrooms in the hot water for at least 30 minutes. Remove and chop; reserve the liquid.
Heat the oil in a nonstick skillet. Add the garlic and fry for about a minute, then add the onion and saute until it's transparent and has a light golden hue.
Remove from heat, cool a bit. Stir in the mascarpone cheese. Check seasoning and add salt and pepper as needed.
1 1/2 - 1 3/4 cup unbleached flour
1 1/2 cup semolina flour
1 tsp salt
4 large eggs
1-3 tbsp water
lightly browned butter and grated parmesan cheese
Place the 1 1/2 cups flour (to start), semolina and salt into the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
Add the eggs and 1 tablespoon of water to start. Pulse a few times. If the mixture seems too dry, sprinkle a bit more water over the mixture.
The dough should have the consistency of fresh bread crumbs, and be moist enough to stick together if you gather a small amount and gently squeeze it together. Some people add enough water until the dough forms a ball inside the bowl, but I prefer mine to be somewhat dryer. If I have added too much liquid and get a ball, I add a bit more flour until the ball breaks up again.
Gather up the dough and knead for a few minutes on a lightly floured surface until you have a smooth ball. Cover and allow to rest for about 20 minutes.
Roll out the dough to about 1/8" thickness in whatever shape you need for how you will make the ravioli. I am using a ravioli form which I will describe below.
with pasta (crank) machine
Gather a small handful of dough and squeeze together. Flatten the piece and run it through the pasta machine at the widest setting a few times. Fold and pass through a few more times, tightening the setting each time. This helps develop the gluten.
Crank out a piece long enough to cover the ravioli form. Place over the form and gently push the pasta sheet down using the plastic domed sheet.
Place a bit of filling into each indentation, wet the edges with a bit of water. Roll out a second sheet of pasta and place over the first pasta sheet and fillings. Roll over with a rolling pin to cut the ravioli; turn over and separate.
Boil the ravioli in batches in lightly salted boiling water for about 2-3 minutes. Drain and toss with butter and sprinkle with grated cheese.