Ricotta-Pea Ravioli with Asparagus and Mushrooms

Ingredients

• 0.5 pound asparagus shaved
• 0.3 teaspoon pepper black freshly ground
• 2 large eggs 
• 1 cup fat-skimmed beef broth fat-free
• 1.5 cups flour 
• 2 tablespoons chives fresh chopped
• 5 teaspoons chives fresh chopped
• 0.5 teaspoon thyme sprigs fresh chopped
• 0.3 teaspoon nutmeg 
• 0.3 teaspoon kosher salt 
• 0.3 teaspoon lemon zest grated
• 16 ounce mushrooms (such as shiitake, cremini, and oyster)
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 ounce parmesan finely grated
• 2 ounces parmesan shaved
• 0.5 cup peas green frozen thawed coarsely chopped
• 0.5 cup shallots finely chopped ( 2)
• 0.7 cup ricotta cheese 
• 2 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• plastic wrap
• measuring cup
• slotted spoon
• dutch oven
• pasta machine

Directions

1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.
2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.
4. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed.
5. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.
6. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal.
7. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel.
8. Brush excess flour from ravioli.
9. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.
10. To prepare sauce, heat oil in a large skillet over medium heat.
11. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally.
12. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates.
13. Remove from heat; keep warm.
14. Bring 6 quarts water to a boil in each of 2 large Dutch ovens.
15. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface.
16. Remove ravioli from water with a slotted spoon.
17. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil.
18. Add shaved asparagus; cook 15 seconds.
19. Drain.
20. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus.
21. Sprinkle each serving with 4 teaspoons cheese.