Star Ravioli with Butter & Herbs

Directions

• Step 1 Sift the flour, pour on rolling surface, make a crater in the middle, and break the eggs in the center. Start working the eggs into the flour, a small amount at a time. At mid-processing, you should have as much flour as will be absorbed and somewhat flaky dough.
• Step 2 Continue to knead until you get a smooth, pliable ball. Wrap the dough ball in Saran wrap, and leave it to stand for half an hour at room temperature. In the meantime, clean the mushrooms with a damp cloth, remove the roots and cut them into pieces. Fry a garlic clove, and mushrooms pieces with a pinch of salt. Cook for ten minutes with high heat.
• Step 3 Remove the garlic and transfer mushrooms to a blender, add ricotta cheese, Parmesan cheese, and a pinch of salt and pepper. Blend until smooth and somewhat creamy. Roll out the dough (or use a pasta machine), until the dough sheet is almost transparent. Place a bit of filling, adjusting to the size of the star-shaped cutter you have chosen. Brush lightly with water around the filling.
• Step 4 Add a top piece of dough, removing as much air as possible.
• Step 5 Cut out the stars. Put aside on a lightly, flour-dusted board. Melt the butter in a frying pan and flavor with rosemary and laurel.
• Step 6 Cook the ravioli in plenty of salted water, as soon as they reach the surface they are ready (it will take 1 to 2 minutes). Transfer them into the frying pan with the herbs and melted butter and mix well.