Black Trumpet Ravioli

for the pasta:
Combine dry ingredients in a food processor and pulse a few times. Add the eggs and process until dough forms a ball. Wrap in plastic and set aside for at least half an hour while you make the filling. Flour a work surface and roll out to the finest setting with a pasta maker. With a three inch square pasta cutter, cut into square, fill with 2 tsp of the filling, moisten the edges and seal. dust lightly with semolina to they dont stick.
For the filling:
Clean the mushrooms and heat a non-stick pan over medium heat with a smattering of olive oil. Heat mushrooms until soft. Drain liquid from pan. (This will help eliminate any grit from the mushrooms.) Remove from heat to a cutting board. Heat the pork in a pan over medium heat. When half-way browned, add the shallot and then the thyme. Remove from heat to the pile of mushrooms on the board. Dice finely. Mix in the cheese and salt and pepper.
Boil a large pot of salted water. When boiling cook the ravioli for 5 minutes.
Melt butter in a large pan, add the wine, paste, demi-glace and 1/4 cup of diced mushrooms (prepare black trumpets as above). Drain the pasta, reserving 3 TB of the cooking liquid. Toss the liquid and the ravioli in the pan with the sauce. Serve with grated cheese.