Mushroom Ravioli

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(about 6-8 servings)

Last week I dug out my pasta machine after I came across some beet powder. I'm on a bit of a pasta roll at the moment, and decided to make some ravioli this weekend.

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.

Filling
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.

Add both the porcini and chopped fresh mushrooms, the reserved mushroom liquid, marsala and thyme. Cook until the mixture becomes somewhat dry; about 15-20 minutes.

Remove from heat, cool a bit. Stir in the mascarpone cheese. Check seasoning and add salt and pepper as needed.

pasta
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

serve with
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.

by hand
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.

Repeat until the dough and filling is used up.

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.