Best Cheese Ravioli Recipe with Porcini

For the Cheese Filling,

1. In a food processor place scamorza and petite basque . Puree until the cheese has broken down finely. Then add the fresh ricotta and puree until smooth. Season with salt and pepper.  Then place in a plastic disposable pastry bag.  Set aside in the refrigerator until the pasta is ready.  

For the Ravioli

1. place the flours in a bowl, make a well or hole in the center of the flour.  Mix both flours in a bowl then make a well indention in the middle of the flour) Place the eggs, yolks, warm water, and salt,  into the well.  Using a fork, beat the eggs until smooth.  With the fork,  gradually stir in the flour little by little until the egg isn't so sticky, taking the flour from the outside and working into the middle egg mixture.  

   Using your hands instead of the fork, begin forming the dough by folding the flour into the mixture.  Continue the folding action until the dough is smooth and not sticky.  Adjust the amount of flour depending. You may need a little more or less depending on how wet the dough is.   Once the dough is formed,  knead it for 10 minutes,  wrap it in plastic and let it rest for at least 30 minutes.  

   Take the full amount of dough and cut it in half keeping one half wrapped in plastic. Roll the dough flat with a rolling pin.  Place the flattened dough in the pasta machine on the thickest setting,  and pass it through.  Adjust the thickness of the setting with the knob.   For filled style pasta, I adjust the setting to a 6.   Pass the pasta through the machine down to a 6 and then fold the dough back up and repeat the process,  a total of 3 times.  You might need to add a little flour if the pasta is sticking.  

   Repeated folding and passing the dough through the pasta machine builds structure into the pasta which will enable it to attain the the al dente when boiled.  On the last pass through,  don't fold the pasta.  You should have long sheets at this point.  Using your pastry bag pipe the cheese mixture along the bottom of the pasta sheet leaving about a 1/2 inch from the edge.  Run it along the whole length of the pasta sheet leaving about an inch or two at the ends.  Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet.  

   Take the bottom part pasta closest to the filling and roll over to the brushed top portion.  You should now have a long tube like pasta running all the way down the length of the pasta.  Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli"  Continue the same thing all the way down the pasta sheet.  Then using a pinwheel cutter cut away the excess pasta at the top.  Then cut in between each press that you make with your fingers to create each agnolotti.  

To Finish

1. Place a pot of salted water on the stove.  Meanwhile in a large saute pan on medium high heat add 1 tbsp of butter and olive oil along with the sliced porcini mushrooms.  Cook for 5 minutes and then season the mushrooms with some salt and pepper then add garlic and cook for 1 minute.  Deglaze with white wine and reduce by half.  

   Meanwhile drop your pasta in the boiling and cook for 1-2 minutes until they are tender and float to the top.  Add spinach to the pan and cook for a minute and then the cream, simmer.  Strain out the pasta and place in pan.  Add a little pasta water to the pan, season everything with salt and finish with 3 tbsp of butter.  Add 3-4 raviolis with sauce and mushrooms to each plate.  Finish with parmesan, chives, and flowers on top.  Serve and enjoy!