Potato and Cheese Ravioli With Porcini Mushrooms | Saveur

Ingredients

• 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
• 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