• Use a sharp knife to dice mushrooms into small pieces. I also have used a food processor with great success to chop the mushrooms by putting the mushrooms halved in a food process. Pulse about 10 times or until minced but not too finely.
  1 lb total chopped wild mushrooms
• Melt butter and heat olive oil in a 10” skillet over medium heat until frothy. Add the mushrooms and shallot and cook for about 5 minutes until the water is released. Season with salt and pepper.
  2 T unsalted butter, 2 T olive oil, 1 shallot, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
• Keep cooking until slightly browned for another 5 minutes. Add garlic and thyme and saute for about 30 seconds.
  4 cloves garlic, 1 T chopped fresh thyme
• Off heat, stir in cheese and allow to cool. Taste and correct seasoning adding more salt as needed.
  3 T parmesan cheese

Ravioli filling instructions

• Divide 1 lb of ravioli dough into 6 parts. Roll out each part on a pasta machine starting with setting #1 and progressing to setting #5. You want the dough to be about 5” wide. It will be pretty long but can be cut.
• If you need more information on rolling out pasta dough for ravioli, take a peek at my easy ravioli dough recipe.
• Lay pasta dough on floured surface and measure out spacing for cutting the ravioli by gently pressing the selected ravioli stamp into the dough
• Space 1 T of filling down one side of the length of the ravioli dough, giving yourself about 2" between each filling spot if using a pastry cutter.
• Use a pastry brush and some water (or even a moistened fingertip) to brush around the outside of edge and outside of each ravioli.
• Fold the unfilled side of ravioli dough over the filled side.
• Stamp or cut out the the ravioli with a pastry cutter. Flour the stamp or cut to help cutting through the dough.
• Place the filled ravioli onto a floured sheet pan. You can also lay down parchment paper on the sheet pan as shown.
• Once all the ravioli are filled and ready, bring a large pot of water to boil. Generously season with sea or kosher salt.
• Gently lay the ravioli in the pot and cook for about 3 minutes until the ravioli float to the top.
• Use a slotted spoon or Chinese strainer to lift the ravioli out of the pot to warm bowls or a pan of sauce.
• Don’t pour the whole pot into a colander or the force of the water could break the ravioli.
• Serve with homemade garlic butter sauce or cream sauce and lots of parmesan cheese.