Mushroom and Ricotta Ravioli

Ingredients

• Marinara sauce (2 cups, for serving)
• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Garlic (2 cloves, minced)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Mushrooms (8 ounces, finely chopped)
• Olive oil (2 tablespoons)
• Eggs (3)
• All (purpose flour - 2 cups)

Instructions

1. In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and let it cool.
3. In a separate bowl, mix together the cooled mushrooms, ricotta cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
4. Divide the dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
5. Place teaspoonfuls of the mushroom and ricotta mixture onto one sheet of pasta, leaving space between each filling. Brush the edges of the pasta with water.
6. Cover with the second sheet of pasta and press down gently around each filling to seal. Use a ravioli cutter or a knife to cut out individual ravioli squares.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
8. Serve the mushroom and ricotta ravioli with marinara sauce and garnish with additional grated Parmesan cheese and chopped parsley, if desired.