3 Mushroom Ravioli with a Marsala Cream Sauce
makes 24 ravioli (2”)

Pasta Dough:
2 eggs
1.5 cups 00 flour
1/2 cup semolina flour
1/4 teaspoon salt

Filling:
1/2 oz dried Porcini Mushrooms, rehydrated and minced
2 oz Cremini Mushrooms, sautéed and minced
2 oz Shitaki Mushrooms, finely chopped
2 cloves garlic
1/8 cup parmesan cheese, finely grated
1/2 cup ricotta cheese
1 tsp fresh thyme

Finishing Sauce:
1 Tablespoon butter
1 Tablespoon olive oil
1 large shallot, diced
4 oz cremini mushrooms, sliced
4 oz Shitaki mushrooms, sliced
1 cup marsala wine
1 cup heavy cream

Mixing Pasta Dough by Hand:
1. Working on a large bread board, sift together the flour. Measure 2 cups of flour and two pinches of salt onto the board. Place in a mound in the center of the board. Reserve the remaining 1/4 cup of flour for kneading.

2.Make a well in the middle of the flour mound, crack two eggs into the well. 

3.Using a fork, scramble the eggs without breaking the flour walls. Gradually incorporate flour from the sides of the well until all flour is incorporated and a ball is formed.

4. Dust the board with some of the reserved flour, and knead the dough for 5-7 minutes. Add flour periodically to keep the dough from getting sticky. The dough should be smooth and elastic.

5. Let the ball of pasta dough set covered under a bowl, or plastic wrap for 15 minutes to allow the glutens to relax. The dough may be left to rest longer, up to 30 minutes. As it rests, it will become increasingly softer and easier to roll into thin sheets.

Filling:
1. Soak dried porcini mushrooms in water for 10 minutes until softened, then mince finely. 
2. In a large sauté pan, over medium-high heat, sauté cremini and shitaki mushrooms in 1 tbsp olive oil until tender. Add garlic and porcini mushrooms and continue to sauté until water is evaporated. Once cooked, set aside to cool.
3. Mix cooked mushrooms with cheese and thyme.

Assembly:
1. Roll pasta dough into thin sheets using a pasta rolling machine, or rolling pin, by hand.
2. Place one sheet of pasta on the ravioli tray. Press insert into the sheet to make space for filling, then remove insert.
3. Place a tablespoon-sized scoop of filling in each pocket,
4. Top the tray with a second sheet of pasta to cover filling, replace insert on top. Using a rolling pin, roll over tray to seal ravioli.
5. Carefully remove ravioli from tray, cutting with a pastry cutter, as needed.
6. Freeze in a single layer on a parchment-covered baking sheet for easier handling during cooking or to 

Cooking:
1. Bring 5 quarts of water to a boil in a large pot. Add 2 Tablespoons salt.
2. Place the ravioli in the boiling water in batches so as not to crowd.
3. Once the ravioli begin to float, check a corner for doneness.
4. Using a slotted spoon, or a spider tool,remove the ravioli and place in a warm bowl.

Lemon Butter Sauce:
1. In a skillet, sauté shallot in 2 tbsp butter. Mix in lemon juice, and wine. Let sauce reduce until it is half it’s size. On low heat, add remaining butter 1 tbsp at a time, while whisking until sauce is combined. Season with salt and pepper, to taste.
2. Drizzle sauce over the cooked ravioli and garnish with fresh parsley and lemon zest.