1¼ cups + 2 tablespoons all purpose flour ((total 172 grams, if doubling the recipe then double this amount))
2 large eggs
1 pinch salt
1 tablespoon butter
1 large porcini mushroom ((chopped small))
¾ cup chopped white mushrooms ((chopped small))
½ small onion ((finely chopped))
1 clove garlic ((finely chopped))
1 tablespoon minced Italian Parsley
½ teaspoon oregano
1 tablespoon flour
1 tablespoon mascarpone
1½ tablespoon freshly grated parmesan cheese
1 tablespoon cream (heavy, whipping or whole cream)
3 tablespoons butter
2-3 tablespoons finely chopped Italian Parsley
2-3 tablespoons freshly grated Parmesan cheese if desired
Instructions:
On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover with a clean tea towel and let rest one hour.
Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.
Cut the dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open. You can also use a ravioli mold which makes it much easier.
Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.
In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!