Just got a Marcato 150, and this is my first stuffed pasta dish.
Filling: Soak dry porcini. Sweat some shallots, and garlic in a pan. Add the reconstituted mushrooms, splash of white wine, leftover parmesan rinds, and the soaking liquid. Cook at a lively simmer until well reduced. Mix in chopped parsley. Season appropriately with salt and black pepper.
Add some freshly grated parmesan to the mixture before assembling the ravioli.
Melt butter along with roughly torn sage leaves until foaming, and beginning to smell caramelized.
Cook ravioli and toss with sauce.
by Dangerous_Potato4651