Homemade Creamy Mushroom Ravioli

Ingredients
EGG PASTA

• 1¼ cups + 2 tbsp all purpose flour
• 2 eggspinch of salt

MUSHROOM FILLING

• ¾ cup chopped white mushrooms, chopped small
• 1 tbsp butter
• 1 large porcini mushroom, chopped small
• ½ small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ tsp oregano
• 1 tbsp minced Italian Parsley
• 1 tbsp flour
• 1½ tbsp freshly grated parmesan cheese
• 1 tbsp mascarpone
• 1 tbsp cream

SAUCE

• 2 to 3 tbsp finely chopped Italian Parsley
• 3 tbsp butter
• freshly grated Parmesan cheese if desired

Instructions
EGG PASTA

1. On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Cover and let rest one hour.
2. Cut dough into 3 to 4 parts, roll out slightly and roll through machine until thin. Sprinkle dough with flour so it doesn't stick.
3. Cut dough into even squares using a pastry crimper. Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
4. In salted boiling water cook the ravioli for approximately 5 minutes. Drain.

SAUCE

1. In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!

MUSHROOM FILLING

1. In a medium pan add butter, chopped onion,  chopped mushrooms and garlic, cook until golden stirring occasionally. Then add parsley + oregano and cook 20 seconds.
2. Remove ¾ of the mixture and blend until creamy, then place back in pan and mix with remaining ¼ mixture. Sprinkle with flour, add mascarpone and cream, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.

This article and recipe adapted from this site!