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1
THE FILLING.
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2
Melt butter in pan.
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3
Add olive oil to melted butter.
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4
Add mushrooms.
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5
Let mushrooms sweat until they release their juices.
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6
Add pepper, salt, and onion/garlic powder.
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7
Add 1/8 cup beef broth and let mixture reduce.
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8
Once reduced, remove from heat and let cool.
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9
Add cheeses to blender/food processor.
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10
Add cooled mushroom mixture to cheese.
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11
Blend together until smooth.
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12
Add more broth if mixture is too thick.
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13
Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
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14
Set aside.
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15
THE DOUGH: Sift flour and salt together.
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16
Place flour mixture on a board, making a well in the center of the flour.
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17
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
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18
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
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19
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
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20
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).
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21
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
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22
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
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23
Using your fingers, gently press dough between each dab of filling to seal it.
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24
Cut ravioli into squares with a pastry cutter, or very sharp knife.
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25
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
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26
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
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27
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
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28
Serve hot and enjoy with your favorite cream sauce.
