Weybridge Cheese Ravioli with Roasted Mushrooms

For the pasta:

In a bowl, combine the flour, eggs, and oil. If it is a little dry, add a little bit of water at a time. Knead until smooth, about 10 minutes. Wrap in plastic and let rest at least 1/2 hour at room temperature. Cut the dough into four sections and roll out each one through the pasta machine. Begin with the thickest setting, folding the pasta into thirds after each “run.” Run it through about 2 times through each setting, until you get to the thinnest, which you can just run through once. Form the ravioli by placing about 1 teaspoon of filling onto a sheet and follow going down, leaving about an inch of space in between. Seal the pasta by running your finger around the edges with water or a beaten egg. Lay another sheet on top and press down around the filling. Cut the ravioli out with a round cookie cutter (about 2 ¼ inches). Repeat until you have used up all of the filling and pasta.

For the mushroom broth:

Grind the mushrooms in a meat grinder or process them in batches in a food processor. In a large saucepan, combine the mushrooms, onion, thyme and garlic; add two quarts of water and bring to a boil. Reduce the heat; simmer for 30 to 35 minutes. Strain through a fine mesh sieve into a clean pot. Reduce the broth by half, approximately 3 cups.

In a large sauté, over medium high heat add 1 ½ tablespoons olive oil, when hot add the oyster mushrooms and cook for 2 minutes per side or until golden brown. Transfer the mushrooms to a paper towel lined plate and season with salt and pepper. Follow this same process for the shitake mushrooms.

Bring a large pot of salted water to a boil, once boiling add the ravioli in batches and cook until the ravioli begins to float and the cheese begins to melt, 2 minutes.

In a medium size saucepan, heat the mushroom broth, whisk in the butter and add the chives. Add the ravioli to the pan and gently stir to coat with the broth. Serve the ravioli with the broth in shallow bowls.