Wild Mushroom Ravioli Or Tortellini

This recipe produces 2-inch square ravioli or large tortellini.

1. Microwave 1 cup water and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid for another use and finely chopping porcini.
2. Heat oil and garlic in 10-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Add mushrooms and cook until softened, about 5 minutes. Stir in porcini and parsley and cook until mushrooms are lightly browned, about 2 minutes longer. Season with salt and pepper to taste. Transfer mushroom mixture to large bowl, cool slightly, then stir in ricotta, Parmesan, and egg yolk. Cover and refrigerate mixture until cool, about 30 minutes. (Filling can be refrigerated for up to 2 days.)
   3A. TO FORM RAVIOLI: Dust 2 rimmed baking sheets and counter with flour. Working with 1 pasta sheet at a time, cut pasta into long rectangles measuring 4 inches across with pizza wheel or sharp knife. Place rounded 1-teaspoon dollops of filling 1 inch from bottom edge of dough and spaced about 1-1⁄4 inches apart. (If edges of dough seem dry, dab with water.) Fold top of pasta over filling and press layers of dough together securely around each mound of filling to seal. Using fluted pastry wheel, cut ravioli apart and trim edges. Transfer finished ravioli to prepared sheets and cover with damp kitchen towels. Repeat with remaining pasta and filling. (Towel-covered sheets of ravioli can be wrapped with plastic wrap and refrigerated for up to 4 hours, or frozen; when completely frozen, ravioli can be transferred to zipper-lock bag and stored in freezer for up to 1 month. Do not thaw ravioli before boiling.)
   3B. TO FORM TORTELLINI: Dust 2 rimmed baking sheets and counter with flour. Working with 1 pasta sheet at a time, cut pasta into 2-1⁄2-inch squares with pizza wheel or sharp knife. Place 1⁄2-teaspoon dollops of filling in center of each square. (If edges of dough seem dry, dab with water.) Fold 1 corner of square diagonally over filling, leaving thin border of bottom dough layer exposed. Press layers of dough together securely around filling to seal. Lift each filled triangle and wrap back of triangle around top of index finger. Squeeze bottom corners of triangle together. Slide filled pasta off finger, transfer to prepared sheets, and cover with damp kitchen towels. Repeat with remaining pasta and filling. (Towel-covered sheets of tortellini can be wrapped with plastic wrap and refrigerated for up to 4 hours, or frozen; when completely frozen, tortellini can be transferred to zipper-lock bag and stored in freezer for up to 1 month. Do not thaw tortellini before boiling.)
3. Bring 4 quarts water to simmer in large pot. Add half of pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender, about 2 minutes (3 to 4 minutes if frozen), adjusting heat as needed to maintain simmer. Remove pasta with slotted spoon and transfer to warm serving bowl. Add some of warm sauce to pasta, toss gently to combine, and cover to keep warm. Repeat with remaining pasta and transfer to serving bowl. Swirl 2 tablespoons of cooking water into remaining sauce, then add to pasta and toss gently to combine. Serve immediately, passing Parmesan separately.

MAKING RAVIOLI
1. Use pizza wheel or sharp knife to cut 1 fresh pasta sheet at a time into long rectangles measuring 4 inches across. Place filling (about 1 rounded teaspoon each) in line 1 inch from bottom of pasta sheet. Leave 1-1⁄4 inches between balls of filling.
2. Fold top of pasta over filling and line it up with bottom edge. Press layers of dough together securely around each mound of filling, sealing bottom and 2 open sides with your finger.
3. Use fluted pastry wheel to cut along 2 sides and bottom of sealed pasta sheet.
4. Run pastry wheel between mounds of filling to cut out ravioli.

MAKING TORTELLINI
1. Use pizza wheel or sharp knife to cut 1 fresh pasta sheet at a time into 2-1⁄2-inch squares. Place small balls of filling (about 1⁄2 teaspoon each) in center of each square.
2. Fold 1 corner of square diagonally over filling to form triangle, leaving thin border of bottom triangle exposed. Press layers of dough together securely around filling to seal.
3. Lift each filled triangle and wrap long side of triangle around top of index finger.
4. Squeeze bottom corners of triangle together.