Mushroom Ravioli

1. Put flour and eggs in a large food processor. Process the dough until it forms a ball, about 45 seconds.
   
   a.  If the dough comes together in a sticky mass in just a few seconds, it is too moist. Pull the dough into several pieces, sprinkle with about 2 tbsp flour, and process another 30 seconds.
   
   b.  If the dough forms large crumbs and does not come together in a mass, press some of the crumbs together. If they stick, the dough is the right consistency. If they are small and dry, add a few tsp beaten egg or water. Process again for 30 seconds.
   
   
2. Transfer the dough to a work surface and knead for ~5 seconds. If rolling by hand, dust with flour, cover with plastic wrap, and let rest for 30 minutes. If using machine, dough can be rolled immediately.
   
   
3. Roll pasta dough to 1/16 inch thickness. Press, fill, and roll ravioli using ravioli mold.

1. Place mushrooms in the work bowl of a food processor. Pulse until chopped into pieces no larger than 1/4 inch, 8 to 10 short pulses.
2. Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, 3 to 5 minutes. Add shallots, garlic, and thyme and season with salt and pepper. Reduce heat to medium low and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.
3. Add red wine and Worcesterhire sauce. Increase heat to high and cook, stirring, until no visible liquid remains, approximately 1 minute. Remove from heat and stir in Parmesan cheese. Season to taste with salt and pepper. Transfer mixture to a food processor or blender and process until smooth. Transfer to a plate and spread into a thin layer. Transfer to refrigerator to cool completely.
4. Fill and roll ravioli using ravioli mold.