Handmade Shiitake Ravioli with Mascarpone Thyme Filling

Mix flour and salt together and form into a mound with a well in the center. Place eggs in the well and mix dry ingredients into the center and knead until a smooth dough forms. Add water if it’s too dry. Wrap in plastic wrap and set aside for 15 minutes.

For the filling, place remaining ingredients into a bowl and mix until well-combined. Set aside.

Divide dough into even halves. With the clear ravioli roller cover on (to roll flat), roll 2 flat lasagna-like pieces. Place one on a flour covered surface, cover with filling, and place second dough piece on top. Remove clear roller cover, place wood ravioli roller at the front of your dough closest to you and pressing hard roll to the back of your dough creating evenly-filled raviolis.

For the mushroom sauce:
In a large deep skillet heat oil and butter over medium heat. Let butter brown for a minute, until it becomes a darker golden color, making sure not to burn it. Place mushrooms in an even layer and sear 2 minutes without touching, flip to the other side and let sear another 2 minutes.

Add garlic and cook another 30 seconds. Pour in wine and vegetable broth and evenly place ravioli in the broth. Bring to a boil, reduce heat to a simmer, and let simmer for 10 minutes or until ravioli is fully cooked.

Spoon broth into a bowl, top with ravioli and mushrooms and garnish with grated Parmesan and pine nuts. Enjoy hot and fall in love with your new ravioli-making skills!