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For the pasta: Place the flour and semolina the bowl of an electric mixer with a paddle attachment.
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In a separate bowl, whisk together the olive oil, salt and egg yolk.
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Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute.
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Add 3/4 cup warm water.
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Add more water, 1 tablespoon at a time, until the pasta dough comes together.
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Remove the dough from the mixer and wrap in plastic wrap.
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Let rest for 15 minutes.
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Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles
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Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper.
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Cover with plastic wrap and refrigerate until ready to use, up to 2 days
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For the fresh ricotta: Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat.
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Bring the mixture to 185 degrees F, stirring occasionally.
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Without stirring, let simmer for 20 minutes.
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Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth.
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Remove the milk mixture from the heat and gently ladle into the strainer.
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Let drain for 20 minutes.
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Cover and refrigerate until ready to use.
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Will keep for up to one week.
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When ready to use the ricotta, be sure to reserve the whey water.
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For the mushrooms: Heat a large saute pan over medium-high heat and add the olive oil and onions.
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Saute the onions until translucent, and then add the garlic.
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Cook for 1 minute, and then add the mushrooms and some salt and pepper.
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Saute the mushrooms until golden.
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Add the white wine and simmer until the liquid is reduced by half.
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Add the stock, Swiss chard and butter.
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Taste and season with lemon juice, salt and pepper.
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Keep the mushrooms warm.
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To serve: Bring a pot of salted water to a boil and add the pasta squares.
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Cook the pasta to just al dente and add immediately to the hot mushroom mixture.
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Toss to coat.
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Taste and add lemon juice, salt and pepper as needed.
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On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
