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1
First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince.
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2
In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened.
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3
Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry.
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4
Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl.
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5
Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined.
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6
Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other.
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7
Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart.
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8
Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling.
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9
With a fluted pastry wheel or knife cut the dough between the mounds.
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10
Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
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11
When ready to cook the ravioli, bring a large pot of salted water to a boil.
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12
Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl.
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13
Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well.
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14
Transfer to serving dish.
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15
In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened.
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16
Season the sauce with salt and pepper to taste.
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17
Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.
