INGREDIENTS

INSTRUCTIONS

First make the filling: Drain the dried mushrooms, reserving the
soaking liquid, and mince. In a skillet cook the shallots in the oil
over moderate heat, stirring until they are softened. Add the fresh
mushrooms and salt and pepper to taste and cook the mixture,  stirring,
until it is dry. Add the dried mushrooms and the garlic,  cook the
mixture, stirring, until it is dry, and transfer it to a  bowl. Add the
mozzarella, the Parmesan, and salt and pepper to taste  to the mushroom
mixture and stir the filling until it is well  combined. Make the
ravioli: Trim the ends of the dough and cut the  dough crosswise into 2
pieces, 1 piece 1 1/2 inches longer than the  other. Put a rounded
teaspoon of the mushroom mixture in 2 rows on  the shorter piece,
spacing them about 1 inch from the edges and with  their centers about
1 1/2 inches apart. Brush the dough around the  filling with water, put
the longer piece of dough on top, and press  it gently around the
mounds of filling. With a fluted pastry wheel or  knife cut the dough
between the mounds.  Arrange the ravioli in one layer on a baking sheet
sprinkled with  flour and let dry one hour.  When ready to cook the
ravioli, bring a large pot of salted water to a  boil. Add ravioli and
cook, stirring, for 5 minutes, or until it is  just tender, drain it in
a colander and transfer it to a large bowl.  Then in a small saucepan
melt the butter and add the butter to the  ravioli, tossing to coat it
well. Transfer to serving dish. In  another saucepan combine the heavy
cream, 1/2 cup of the reserved  mushroom soaking liquid, strained
through a double thickness of  rinsed and squeezed cheesecloth, and
simmer the mixture, stirring  occasionally, until it is slightly
thickened. Season the sauce with  salt and pepper to taste. Top the
ravioli evenly with the sauce and  sprinkle with the parsley and the
Parmesan before serving.  Yield: 4 to 6 servings MONDAY TO FRIDAY PASTA
SHOW #PS6519 Copyright,  1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail  Shermeyer, 4paws@netrax.net  Recipe by:
MONDAY TO FRIDAY PASTA SHOW #PS6519 Posted to MC-Recipe  Digest V1 #511
by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2002
Calories From Fat: 1520
Total Fat: 172.7g
Cholesterol: 518mg
Sodium: 2708.2mg
Potassium: 1054mg
Carbohydrates: 62.6g
Fiber: 3.8g
Sugar: 19.8g
Protein: 60.7g