Makes about 56 ravioli
1 large shallot, halved (about 2 ounces)
3½ ounces shiitake mushrooms
1 pound baby portabellas or cremini mushrooms
2 tablespoons unsalted butter
1¼ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
2 tablespoons dry white wine
1 teaspoon fresh thyme
¾ cup fresh ricotta
1 large egg
1 recipe *Pasta Dough*
Nutritional information per ravioli: Calories 46 (23% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 1g • Col. 17mg. • sod. 62mg • calc. 12mg • fiber 0g
1. Insert Metal Chopping Blade. Add large shallot, halved, to the work bowl. Secure the Food Processor Lid. The processor is set to chop for 8 seconds on Speed 12.
2. Add the 3½ ounces of shiitake mushrooms and pulse to chop, about 8-10 pulses.
3. Replace the Metal Chopping Blade with the Dicing Disc Set. Dice 1 pound baby portabellas or cremini mushrooms on Speed 11.
4. Replace the Dicing Disc Set with the Stirring Paddle. Add 2 tablespoons of butter, one teaspoon of salt and ¼ teaspoon of pepper.
5. Secure the Cooking Lid with the Steam Cap removed. The cooking time is set for 15 minutes at 285°F on Speed 3.
6. Scrape the work bowl and add 2 tablespoons of white wine. An additional 5 minutes of cooking time is set.
7. Remove work bowl from base and remove lid to cool. Stir teaspoon of fresh thyme into the mushroom mixture.
8. Replace work bowl on base and insert Stirring Paddle. Add ¾ cup ricotta, 1 egg and ¼ teaspoon each salt and black pepper.
9. Secure the Cooking Lid. The processor is set for 30 seconds on Speed 6.
10. If time allows, make the filling at least a day in advance for the flavors to develop properly.
11. Roll and cut the *Pasta Dough* to ravioli thickness.
12. Place one sheet of rolled pasta dough on a work surface dusted well with semolina flour.
13. Place individual teaspoons of filling on the pasta sheet leaving at least 2-inches of space between each one.
14. Place another sheet of dough directly on top of the filled sheet. Press firmly in the circle around the filling, removing any air pockets with fingers.
15. Using a 2-inch fluted round cutter, cut each ravioli out evenly around the filling. Press firmly around the mound of filling to adhere the two layers of dough.
16. Once cut, press the border edge together or crimp with a fork to ensure the ravioli is properly sealed.
17. Cook fresh raviolis in salted, boiling water for about 2 to 3 minutes, until tender.
18. If not using immediately, store ravioli in one layer, dusted with ample amounts of semolina flour.