PART 1: MUSHROOM RAVIOLI

Since I did not want to spend TOO much money on this dish, I used button mushrooms for the ravioli, which worked fine. If you want a bit more mushroom flavor or to make it a bit more high class, morels would be fabulous for this dish.

PASTA

2 1/2 cup flour
1/4 tsp salt
2 eggs
splash of olive oil
hot water (as needed)

1. sift flour and salt into a large bowl. Make a well in the center and add beaten eggs and olive oil.
2. using a fork, gently stir the eggs, pulling small amounts of flour from the edges.
3. when the dough has become too stiff to work with a fork, turn it over onto a floured surface and knead for 5-10 minutes until pliable. for dough that is too stiff or dry, add a tablespoon of hot water and continue to knead.
4. shape dough into a ball and wrap in a damp towel. let stand for 10 minutes.

While the dough was resting I moved onto:

RICOTTA FILLING

15oz ricotta cheese
1/4 cup shredded parmesan
1 egg
1 tsp salt
1/4 cup chopped mushroom
desired seasonings (i tossed in some fresh basil)

This part is really easy... mix it all together, cover, and put it back in the fridge until you need it.

FILLING THE RAVIOLI

And this point you are kinda on your own, since everyone has different equipment. I used my pasta machine to roll out the dough (ending on setting 3, about the thickness of a nickel), then used a 4in round cutter (same as I use for pierogi). I placed about a teaspoon of filling in each circle, brushed the dough with warm water, folded in half, and used my fingers to seal. Ravioli attachments for pasta machines make consistant ravioli, or you could use a ravioli cutter (those seem impossible to find). There are also ravioli rollers, although those require large hand rolled sheets of pasta.
I let my raviolis dry out a bit before placing them in the refrigerator, about 10 minutes on each side, so they would not stick together so much.