Potato and Cheese Ravioli With Porcini Mushrooms | Saveur

Name: Potato and Cheese Ravioli With Porcini Mushrooms | Saveur
Ingredients: Dough:; 3 ⁄ 4 cup plus 1 Tbsp. (113 g.) type “0” flour or all-purpose flour; 3 ⁄ 4 cup (113 g.) semola flour, plus more as needed; Pinch of kosher salt; 3 large eggs plus 1 large egg yolk; 1 1 ⁄ 2 tsp. (5 g.) olive oil; Filling:; 1 1 ⁄ 2 lb. Yukon gold potatoes (about 4 medium); 2 cups (125 g.) grated aged Pecorino Toscano or Pecorino Romano, plus more for garnish; 1 large egg; 1 ⁄ 2 tsp. kosher salt; 1 tbsp. olive oil; 5 cups trimmed porcini mushrooms, stems peeled, sliced lengthwise ⅓ inch thick (6 oz.); 4 tbsp. (2 oz.) unsalted butter; 1 medium garlic clove, crushed; 1 rosemary or thyme sprig; 2 tbsp. chopped flat-leaf parsley; 1 ⁄ 4 cup dry white wine; 1 ⁄ 2 cup mushroom, vegetable, or chicken stock; Kosher salt

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An easy vegetarian ravioli recipe perfect with mushrooms.

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Ingredients

Dough:
3⁄4 cup plus 1 Tbsp. (113 g.) type “0” flour or all-purpose flour
3⁄4 cup (113 g.) semola flour, plus more as needed
Pinch of kosher salt
3 large eggs plus 1 large egg yolk
1 1⁄2 tsp. (5 g.) olive oil
Filling:
1 1⁄2 lb. Yukon gold potatoes (about 4 medium)
2 cups (125 g.) grated aged Pecorino Toscano or Pecorino Romano, plus more for garnish
1 large egg
1⁄2 tsp. kosher salt
1 tbsp. olive oil
5 cups trimmed porcini mushrooms, stems peeled, sliced lengthwise ⅓ inch thick (6 oz.)
4 tbsp. (2 oz.) unsalted butter
1 medium garlic clove, crushed
1 rosemary or thyme sprig
2 tbsp. chopped flat-leaf parsley
1⁄4 cup dry white wine
1⁄2 cup mushroom, vegetable, or chicken stock
Kosher salt