On one of our recent snowy evenings I decided to make ravioli. First I made a basic egg pasta. The last time I made ravioli pasta I had a terrible time rolling it thin enough. Then I read that the dough should rest for 20 minutes or so. Wow! What a difference it makes in rolling it out. The dough wasn't nearly as tough.
I decided to make a mushroom filling. I cut up about 6 ounces of Cremini and Portabello mushrooms and a medium sized shallot. These were sautéed in a bit of olive oil. I added about a 1/4 cup of Port and let it cook down. After cooling the mixture for about 20 minutes I added 4 ounces of cream cheese and 2 ounces of freshly grated parmesan cheese. I used this mixture to fill the ravioli.
While I waited for the water to boil and the ravioli to cook, I sautéed more mushrooms and sweet onion and then added Port to make a reduction as a sauce.