Mushroom-Stuffed Ravioli

• 9 ounces pasta flour 'grano duro' or 'hard wheat' sifted with
• 3 eggs beaten
• 2 tablespoons olive oil
• 1 onion small, finely chopped
• 8 ounces mushrooms closed cap, thinly sliced
• 1 clove garlic crushed
• 6 tablespoons olive oil
• 3 tablespoons fresh Parmesan cheese grated
• fresh parsley chopped
• 1/2 teaspoon fresh ground black pepper
• 1/2 bouillon cube
• 1 egg yolk for egg wash
• 2 ounces milk for egg wash

1. Process the flour, salt, eggs and oil together using a 'bread hook' mixing prong or knead by hand until the mixture forms a soft dough. Divide into 3 pieces if rolling out by hand, or into 6 if using a rolling machine. Roll out on a floured board to the thickness of a coin. Fold into 3 and roll slightly thinner. Repeat, making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.
2. Lay the finished sheets of pasta out on to a floured, clean tea towel- don't overlap to avoid danger of sticking together. Sweat the onion and garlic in 2 tablespoons of olive oil over low heat for 20 minutes and reserve. Add another 4 tablespoons of oil and cook the mushrooms over low-medium heat adding 1/2 bouillon cube, crumbled fine, until all the liquid has been reduced out of the mushrooms.
3. Add the onion/garlic mixture and combine. Process in a food processor for a few quick bursts to pulp the mixture (not too fine). Stir in the pepper, cheese and parsley. Fill the raviolis with about 1 heaping teaspoon for each 3 inch round, without over-filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.
4. Fresh pasta only takes a few minutes to cook: three minutes should be enough for 3 inch diameter ravioli on a gentle rolling boil.
5. Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.

pasta flour, eggs, olive oil, onion, mushrooms, garlic, olive oil, parmesan cheese, parsley, fresh ground black pepper, bouillon cube, egg yolk, milk

Taken from www.yummly.com/recipe/Mushroom-Stuffed-Ravioli-1666118 (may not work)