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1.
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First, prepare the pasta dough.
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Form the flour into a big well and crack the eggs right into it along with the salt.
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Using a fork, break up the eggs while slowly incorporating the flour until a soft dough starts to form.
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Bring it together with your hands into a firm ball and knead it for about 2 minutes to get it fully incorporated.
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Wrap the ball of dough in plastic and set it aside to rest for an hour.
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2.
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While the dough rests, prepare the luscious 4 cheese filling.
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In a bowl mix together all of the filling ingredients until it is uniform and creamy.
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Cover the bowl and refrigerate it until you are ready to form the ravioli.
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3.
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When the dough has finished resting, turn it out onto a well floured surface and cut it in half.
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Take the first half and roll it out to be thin enough to go through a pasta roller.
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Put the half of dough through the roller once on the widest setting, then fold it into thirds.
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Keep rolling out the half of dough through the pasta roller on progressively thinner settings until it is thin enough to almost see your hand through it.
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On a stand mixer roller attachment, the procedure would be to put it through once more on setting 1 after folding it, then twice on 3, then once on 5 to get it perfectly rolled out.
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It will be too long to handle, so cut the sheet of dough in half.
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Repeat the process with the other half of dough to end up with 4 total sheets of pasta.
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Grab the filling from the refrigerator.
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4.
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Take the first sheet of dough and lay it out on a lightly floured work surface.
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Evenly space tablespoons of the filling on the half closest to you down the length of the sheet.
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There should be room for 6.
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Dampen a small kitchen brush and brush the edge of pasta closest to you, then bring the other half of dough over to enclose the dollops of filling.
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Firmly press the edges together and also press around each dollop of filling to seal the ravioli.
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Take a fluted pastry cutter and cut in between each dollop of filling to cut out the ravioli and trim away any excess.
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Transfer the ravioli to a lightly floured board and repeat the process with the other 3 sheets of dough.
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Set the ravioli aside.
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5.
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Get a large pot of water on the stove to boil and salt it generously.
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Then get a large rondeau pan and put together the mushroom marinara sauce.
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Heat the olive oil in the rondeau pan over medium high heat.
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Add the mushrooms and season them with a pinch of salt.
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Let them soften and brown slightly for about 3-4 minutes, then pour in the marinara sauce.
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Allow the mixture to gently simmer on low heat for 10 minutes.
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6.
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The water should be boiling by this point.
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Gently tip the ravioli in and let them cook for not even a minute.
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Reserve a quarter cup of the pasta cooking water and pour it into the pan of sauce.
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Drain the ravioli then pour it right into the pan of sauce as well and turn off the heat.
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Gently toss the ravioli with the sauce.
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7.
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Plate 6 ravioli on each plate with a generous amount of the mushroom marinara, then top it all off with the chopped parsley.
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Serve immediately and enjoy!
