Spring Lamb Ragù with Artichokes, Fava Beans, and Maltagliati (badly cut) Pasta

Name: Spring Lamb Ragù with Artichokes, Fava Beans, and Maltagliati (badly cut) Pasta
Ingredients: 1 ounce dried poricini mushrooms; 1 ½ cup warm water; 2 tablespoons olive oil; 1 pound ground lamb; kosher salt; black pepper; ¼ teaspoon crushed red pepper flakes (or more to taste); 2 medium carrots (peeled and cut into small dice); 1 medium shallot (chopped); 4 cloves garlic (peeled and chopped); 3 tablespoons tomato paste; 1 cup dry white wine; 2 cups low-sodium chicken broth; 4–5 tablespoons chopped fresh tarragon (divided); 2 sprigs fresh thyme; 1 pound fresh pasta sheets; 2 cups shelled cooked peeled (or frozen, thawed) fava beans (may substitute peas); 3/4 cup finely grated Pecorino Romano (divided)

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Ingredients

1 ounce dried poricini mushrooms
1 ½ cup warm water
2 tablespoons olive oil
1 pound ground lamb
kosher salt
black pepper
¼ teaspoon crushed red pepper flakes (or more to taste)
2 medium carrots (peeled and cut into small dice)
1 medium shallot (chopped)
4 cloves garlic (peeled and chopped)
3 tablespoons tomato paste
1 cup dry white wine
2 cups low-sodium chicken broth
4–5 tablespoons chopped fresh tarragon (divided)
2 sprigs fresh thyme
1 pound fresh pasta sheets
2 cups shelled cooked peeled (or frozen, thawed) fava beans (may substitute peas)
3/4 cup finely grated Pecorino Romano (divided)