Raviolis stuffed with Mushrooms and Potatoes

Description
Contributed by World Recipes Y-Group
 * Yield: 4 Servings.

Ingredients

 * 1 baking potato, peeled and cut into 6 pieces
 * ¼ Pound mascarpone cheese or sour cream
 * 6 whole peeled garlic cloves
 * 6 tablespoons unsalted butter
 * ½ pound mixture of domestic and wild mushrooms, finely chopped
 * 1 peeled shallot
 * 1 tablespoon fresh parsley, chopped
 * 1 teaspoon fresh thyme, chopped
 * 8 large eggs
 * 16 fresh pasta sheets, 5 x 5 inches
 * 2 peeled Shallots
 * ¼ teaspoon hot red pepper flakes
 * 8 tomatoes peeled, seeded and cut
 * ¼ cup small basil leaves
 * 8 thin slices pancetta or prosciutto (optional)
 * ¼ cup grated Parmesan cheese
 * 8 sprigs Italian parsley
 * sea salt, to taste
 * black pepper, to taste

Directions

 * 1) Put the potato and garlic into a pot and cover with water. Simmer until potatoes are fork tender.
 * 2) Drain and push through a sieve or food mill while still warm.
 * 3) Beat in the mascarpone cheese or sour cream.
 * 4) Chop shallot finely.
 * 5) Melt ¼ cup butter in sauté pan, add shallot and fry several minutes.
 * 6) Sauté mushroom until tender and dry.
 * 7) Season well with salt and pepper.
 * 8) Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool.
 * 9) Beat one of the eggs with 1 tablespoon water to form an egg wash.
 * 10) Brush the edges of a sheet of pasta with egg wash.
 * 11) Place several tablespoons of mushroom mixture into center of pasta. Make a well in the mixture.
 * 12) Crack egg into a small cup. Pour yolk and half the white into the well.
 * 13) Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis.
 * 14) Thinly slice 2 shallots.
 * 15) Heat the remaining butter in a small pan.
 * 16) When the foam subsides, add the shallots, season with salt and pepper and cook until tender.
 * 17) Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes.
 * 18) Season with salt. Keep warm.
 * 19) Preheat oven to 350 °F.
 * 20) Lay the pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm.
 * 21) Bring 5 quarts water to a boil. Season with salt.
 * 22) Slide raviolis into simmering water gently.
 * 23) Continue stirring several more minutes, or until done. Raviolis will float when done yolks will remain runny.
 * 24) Remove raviolis out with a slotted spoon, or drain in a colander and serve several per person.
 * 25) Divide tomatoes as topping for the raviolis and add pancetta or proscuitto slices.
 * 26) Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
 * 27) Enjoy.