Serves 6

Try using a variety of mushrooms to add an even more interesting flavor profile to this recipe.

2 shallots

2 cloves garlic

2 portobello mushrooms

1 tablespoon olive oil

¼ cup dry white wine

1 teaspoon unsalted cold butter

Fresh-cracked black pepper, to taste

1½ cups Pasta Dough (see recipe on page 174)

1 cup Walnut-Parsley Pesto (see recipe on page 77)

• Finely dice the shallots and mince the garlic. Clean off the mushrooms with damp paper towels, scrape out the black membrane on the underside of the cap, and cut them into a large dice.

• Heat the oil to medium temperature in a large sauté pan. Add the shallots, garlic, and mushrooms; sauté for approximately 5 minutes. Add the wine and let it reduce by half. Add the butter and remove from heat. Season with pepper and allow to cool thoroughly.

• Roll the pasta dough at least 1/16-inch thick and cut into 3- to 4-inch squares or circles. Fold each 1 in half and seal tightly with a fork. Cook the ravioli in boiling water until al dente (approximately 5 to 7 minutes), then drain and serve with the pesto.

Exotic Mushrooms

Exotic mushrooms can be substituted for everyday mushrooms in many recipes. They are most often found in dried form, so all you have to do is rehydrate them before use.