(That icing bag needs to be replaced.. it has seen better days!)
This is the recipe I used for "inspiration". http://www.marthastewart.com/317919/mushroom-ravioli I only used portabella mushrooms, and for the seasoning I used an Italian mix, garlic, salt and pepper. That recipe gave me an idea of how much cheese to use, which is what I really needed to know. I did use both ricotta and parmesan.
For the pasta I used a basic egg dough. I want to start using more whole wheat flour, and maybe other types, but I wanted to start with something I knew we would like, for now.
3.5 cups of flour
1 tsp salt
You can see pics of the process for making the pasta here:
I ran the pasta at a 4. 5 was just a little too thin for me. I used the width it came out at (see top strip on the photo above) and it made HUGE raviolli. It was fine that way, but next time I will cut the strip in half longwise.
On the second strip from the top (pic above) you can see the filling on the dough. I used an icing bag from a cake decorating class I took two years ago.
The 3rd strip down shows the pasta folded over the filling. First I used a pastry brush and some water around all the edges, and between the dollops of filling. Then I folded the dough over, and used the sides of my hands to flatten it between the filling. around the edges I used a fork to seal it together. Then I cut between the dollops of filling, and "finished" the side edges with the fork, to end up with the pieces you see in the bottom row of the photo.