Todd Wiss of Radius Restaurant makes ravioli simple with this recipe for his popular pasta dish.

Pasta Dough

2 cups Semolina
2 cups all purpose flour
3 whole eggs
2 tablespoons Kosher salt
6 tablespoon extra virgin olive oil
8 tablespoons water, or as needed

Mix all dry ingredients. Once incorporated add eggs, water, olive oil.  Dough should be dry but not cracking.  Kneed till all incorporated, rest dough for 1 hour prior to use. 

Mushroom Duxelle

1 pound Shitake mushrooms
1 pound Oyster Mushrooms
1 cup fine herbs, finely chopped ( Parsley, Chives, Tarragon, Chervil)
¼ cup Parmesan Reggiano
¼ cup mascarpone
Salt and pepper to taste
4 tablespoons extra virgin olive oil

Clean mushrooms thoroughly, removing excess, stems, dirt.  Quarter the shitakes, and pull apart oysters with your hands. Heat a large heavy bottomed sauté pan to high heat, add 6-8 Tablespoons of blended oil. Wait till the oil shimmers then add the mushrooms and season well. Toss mushrooms to ensure proper cooking. Once they have started to caramelize, turn down the heat to medium.  If needed deglaze the pan with water.  Cook mushrooms till well caramelized.  Remove from pan and cool down to room temperature.  When mushrooms have cooled, place in food processor, slowly chop, add parmesan, mascarpone, extra virgin olive oil and salt and pepper to taste.  Place all in large mixing bowl and fold in fine herbs.  Refrigerate for 1 hour.        

To assemble:

On a flat surface such as a counter top sprinkle out semolina flour, and using either a rolling pin or pasta machine, roll out pasta to paper-thin consistency.  Using a cooking cutter, punch out circles and place 1-2 tablespoons of mushroom duxelle.  Seal edges with egg wash.  

To cook:

In a large pot boil water and add 4-6 Tablespoons of salt once it has boiled.  Add ravioli, cook 3-4 minutes till pasta is tender but firm to tooth.

Radius, 3155 Mount Pleasant St NW, 202 234 0808.

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