Miso Squash Ravioli

• 150 grams flour
• 150 grams semolina flour
• 2 eggs
• 4 yolks
• 1 tablespoon olive oil
• 1 pound delicata squash cut in half and seeds removed
• 1 tablespoon miso
• 1/4 cup parmigiano reggiano cheese grated
• 1/4 cup ricotta cheese
• 1/2 teaspoon grated lemon zest
• 1 egg
• 1/2 teaspoon nutmeg
• salt
• pepper
• 1/2 pound shiitake mushrooms
• 1/2 pound button mushrooms
• 3 dried porcini
• 3 shallots diced
• 6 cups water

1. On a working surface, sift dry the flour and semolina flour. Make a well in the middle. Add in eggs and oil. Use fingers to mix eggs and gently start to mix in the flour, until the dough is combined. Knead for 10 minutes. It should be slightly elastic. Cover with plastic wrap and rest for 30 minutes, up to an hour. Knead for another 5 minutes.
2. Attach the Pasta Roller of the KitchenAid(R) 3-Piece Pasta Roller & Cutter Set to the power hub of your KitchenAid(R) Artisan(R) Mini Stand Mixer. Begin at the widest setting: "1".
3. Take a quarter of the dough and shape it into a flat disc. Run through the Pasta Roller twice. Switch the setting to "2" and run through twice again. Gradually increase the settings on the Pasta Roller until you run through on setting "6", the optimal thickness for ravioli.
4. Gently place about 1 tablespoon filling 1.5" apart on the bottom half of the dough. Use water to create "U" shapes around each filling. Gently fold top edge down. Use your fingers to press gently between each filling to seal. Press along the bottom edge to seal. Cut ravioli.
5. For the filling
6. Preheat oven to 400u0b0 F. Brush the delicata squash halves with olive oil then season with salt and pepper. Place the cut side up on a baking sheet and bake for 30 minutes, until tender and easily pierced with a fork. Let cool.
7. Remove peel. Blend with remaining ingredients. Set aside.
8. Sautee shallots until translucent, then add mushrooms and cook until softened, about 10 minutes. Add 6 cups of water and bring to a boil. Simmer for 2 hours. Strain broth and reserve mushrooms for another use.
9. Bring a large pot of salted water to a boil. Add half of the ravioli and cover (make sure the pot is not too crowded). When water is boiling again, uncover and cook for 3-5 minutes. Remove with a slotted spoon. Repeat with the remaining half.
10. Divide into bowls. Pour mushroom broth gently over the ravioli. Garnish with herbs and top with freshly grated Parmigiano Reggiano. Serve immediately.

flour, flour, eggs, yolks, olive oil, miso, parmigiano reggiano cheese, ricotta cheese, lemon zest, egg, nutmeg, salt, pepper, shiitake mushrooms, mushrooms, porcini, shallots, water

Taken from www.yummly.com/recipe/Miso-Squash-Ravioli-2099104 (may not work)