Porcini Mushroom Ravioli in Soy Milk Sauce

• 50 grams Cake flour
• 50 grams Bread flour
• 1 Egg
• 1 Porcini sauce (or mushrooms)
• 300 ml Soy milk
• 1 Regular milk (in place of soy milk)
• 2 tbsp Cake flour
• 1/2 tsp Soup stock
• 1 tbsp Butter (optional)
• 1 ladleful Re-hydrating liquid from porcini mushrooms
• 1 Salt and pepper (black pepper)

1. Combine all the dough ingredients in a bowl and knead until it comes together.
2. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes.
3. Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine).
4. Dust your working surface with flour and lay down one of the sheets.
5. Top with equal amounts of the filling and brush water around the filling.
6. Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water).
7. Cut it up into equal pieces in a grid fashion.
8. Crimp the edges of each piece with a fork.
9. The ravoli will stick easily, so dust with flour and set aside.
10. Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula.
11. Slowly increase the temperature.
12. Turn off the heat as soon as it thickens.
13. Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients).
14. Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain.
15. Add the ravioli to the pot from Step 7 and bring to a boil.
16. Season with salt and pepper and enjoy.

flour, bread flour, egg, porcini sauce, milk, regular milk, flour, stock, butter, ladleful rehydrating, salt

Taken from cookpad.com/us/recipes/156980-porcini-mushroom-ravioli-in-soy-milk-sauce (may not work)