Mushroom Ravioli with Sage Brown Butter

Instructions

1. 1. **Prepare the Pasta Dough:** Pulse flour and salt in a food processor until combined, about 2 pulses. Add eggs; pulse until small dough crumbs form and mixture comes together easily when squeezed, about 8 pulses. Transfer crumbs to a clean work surface. Press into a mass, and knead until dough is smooth and elastic, about 10 minutes. (If dough is too sticky, sprinkle with additional flour, 1 teaspoon at a time; if dough is dry, too tight to knead, or cracking, lightly wet hand with water, and knead into dough.)
2. 2. Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or let rest in refrigerator up to 12 hours. (If refrigerating, let come to room temperature before rolling.)
3. 3. **While Pasta Dough rests, prepare the Mushroom Filling:** Remove soaked porcini mushrooms from water, reserving soaking liquid for another use. Finely chop porcini mushrooms; set aside.
4. 4. Heat oil in a medium skillet over medium-high until shimmering. Add 2 cups fresh mushrooms, and stir to coat in oil; spread in an even layer. Cook, undisturbed, until bottom sides are browned, about 4 minutes. Stir and sprinkle with ¼ teaspoon salt and pepper; cook, stirring occasionally, until lightly browned all over, about 4 minutes. Reduce heat to medium. Add garlic, thyme, and chopped porcini mushrooms; cook, stirring often, until mixture is fragrant and dry, 1 to 2 minutes. Add sherry; cook, stirring constantly and scraping bottom of skillet using a wooden spoon to release browned bits, until mostly evaporated, about 30 seconds. Add butter and lemon zest; cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat, and transfer mixture to a small bowl. Refrigerate, uncovered, until cooled, about 20 minutes.
5. 5. Transfer cooled mushroom mixture to a food processor, and add ricotta, mascarpone, Parmesan, and remaining ¼ teaspoon salt; pulse until mushrooms are finely chopped and mixture is creamy, about 5 pulses, stopping to s...