Home made pasta - Ravioli with fresh porcini mushroom fillings

Pasta - Ravioli
Ingredients:
200g Italian 00 Flour
200g Semolina Flour
4 eggs (preferrably italian eggs)
1 tbsp olive oil
1/2tsp salt

How to Make:
1. Beat the eggs in a bowl, then add the olive oil and salt and mix well.

2. Mix the 2 types of flour and place on the working table with a well in the middle.

3. Pour the beaten eggs into the "well" little by little, and using 2 fingers, try to stir and mix the eggs with the flour. It does not matter if the eggs are spilled out, just incorporate the flour and mix them well together, using your fingers.

4. Add the beaten eggs once the eggs already incorporated with the flour.

5. when all eggs are incorporated with the flour, then knead the dough with your knuckles and palm of your hand, until you can arrive at a round shape dough and when touch on top, you feel it bounces back a little.

6. Wrap the dough in plastic wrap and store in fridge for at least 3-4 hrs. Best overnite.

7. Take out the dough from the fridge and cut out a little bit, knead lightly with some 00 Flour, then gently make it a flatter shape and dust with flour - roll it out with the pasta rolling machine - this is for the purpose for cleaning the pasta machine. Throw away.

8. Cut out 1/4 from the dough, the rest put back at fridge until ready for the next roll.

9. Knead gently with some 00 Flour, then dust the surface with flour gently and roll in the pasta machine. after rolling it out at the largest dial for 3 times, fold it in the opposite direction and roll it again. 2-3 times from the largest dial to say the middle dial.

10. Dust the working surface with some 00 Flour and place the roll out pasta sheet on top, place the fillings you like on the sheet, dip your finger into a bowl of water and move your wet finger along the edge of the sheet, then stick 2 edges together and make your ravioli...
(sounds complicated, sorry)

11. Place each ravioli you made in a tray dusted with flour, then wrap with plastic wrap and store in fridge until ready to cook.

12. Boil a pot of water and add a little bit of sea salt, add the ravioli and cook for 5-6 mins. Drain and drizzle with some olive oil or your favourite sauce on top. or even White Truffles!

Porcini mushrooms fillings:
Ingredients:
Fresh Porcini Mushrooms (or any mushrooms you like)
onion - minced
italian parsley - minced
butter

How to Make:
1. wipe the fresh porcini mushrooms with a damp cloth, then with a kitchen napkin. Finely chopped the mushrooms.
2. Heat the butter and olive oil in a frying pan, then add the minced onion and stir fry until softened.
3. Add the mushrooms to the pan and continue to stir fry until fragrant and mushrooms softened.
4, Season with some salt and sugar, then add the minced parsley.
5. Remove them to a bowl and cool down before you can use them as fillings of the raviloi.
Enjoy~