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1
Put the potato and garlic into a pot and cover with water.
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2
Simmer till potatoes are fork tender.
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3
Drain and push through a sieve or possibly food mill while still hot.
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4
Beat in the mascarpone cheese or possibly lowfat sour cream.
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5
Chop shallot finely.
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6
Heat 1/4 c. butter in saute/fry pan, add in shallot and fry several min.
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7
Saute/fry mushroom till tender and dry.
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8
Season well with salt and pepper.
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9
Mix the mushrooms with the potatoes.
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10
Add in the minced parsley and thyme.
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11
Allow to cold.
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12
Beat one of the Large eggs with 1 Tbsp.
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13
water to create an egg wash.
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14
Brush the edges of a sheet of pasta with egg wash. Place several Tbsp.
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15
of mushroom mix into center of pasta.
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16
Make a well in the mix.
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17
Crack egg into a small c.. Pour yolk and half the white into the well.
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18
Season with salt and pepper.
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19
Cover with a second sheet of pasta and push out as much air as possible.
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20
Set on a flour dusted tea towel while you make the rest of the raviolis.
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21
Thinly slice 2 shallots.
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22
Heat the remaining butter in a small pan.
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23
When the foam subsides, add in the shallots, season with salt and pepper and cook till tender.
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24
Add in the warm red pepper flakes, tomatoes and basil and cook 2 min.
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25
Season with salt.
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26
Keep hot.
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27
Preheat oven to 350 degrees.
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28
Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp.
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29
Keep hot.
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30
Bring 5 qts water to a boil.
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31
Season with salt.
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32
Slide raviolis into simmering water gently.
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33
Continue stirring several more min, or possibly till done.
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34
Raviolis will float when done yolks will remain runny.
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35
Remove raviolis out with a slotted spoon, or possibly drain in a colander and serve several per person.
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36
Divide tomatoes as topping for the raviolis and add in Pancetta or possibly Proscuitto slices.
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37
Sprinkle with cheese.
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38
Garnish with parsley sprigs and serve immediately.
