Directions 14 steps | 70 Minutes
Measure and prep all ingredients.
Make the pasta dough. Place the flour, salt, eggs and olive oil in a food processor.
Run the machine until the ingredients are well combined, 1-2 minutes.
On a clean countertop, knead the dough into a smooth ball and divide it into 8 even pieces.
Working with one piece of dough at a time (keep the other pieces covered in plastic wrap to prevent drying out), shape the dough and roll out into a 6x6-inch square. The dough will spring back and the corners may be rounded, but just do your best. Place each square of dough on a lightly floured surface, covered in plastic, while you work on the others. Let the dough squares rest at room temperature while you make the filling.
Make the filling. Place the mushrooms in the food processor (no need to clean it out after making the dough). Pulse until the mushrooms are finely chopped, about 8 pulses. If any mushrooms remain whole, mince them by hand.
In a large non-stick skillet over medium heat, place the mushrooms, garlic and thyme. Season with a big pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until the mushrooms' liquid is released and then evaporated, about 5 minutes.
Move the pan off the heat. Sprinkle the mozzarella and Parmesan over the mixture and fold in to evenly distribute.
Bring a large pot of water to boil. Returning to the squares of dough, roll one out until it's as big as you can get it, about 8x8-inches. You should be able to see your hand through the dough when you pick it up. Place teaspoon-sized mounds of filling onto the square of dough, evenly spaced-you should be able to fit 9 mounds (3 rows of 3), with at least an inch in between and all around the edge. Do not be tempted to use more than a teaspoon of filling, as this will not allow the ravioli to seal properly. Make sure the spaces around the mounds of filling are moist--if the dough seems dry, brush some water on it.
Roll out a second square of dough to 8x8-inches and place it over the first. Press down in between all the mounds of filling and all around the edges to seal the two pieces of dough together. If you would like, trim off and discard the uneven edges of the square.
Use a pizza cutter to cut between the mounds of filling, creating 9 individual ravioli. (You can use a fluted pastry cutter for a decorative edge.) Working with each raviolo individually, squeeze with your fingertips all the way around the filling to remove any air bubbles and seal the edges together. Repeat with the remaining pieces of dough.
Cook the ravioli in the boiling water for 4 minutes.
While they cook, place the butter in a small saucepan and cook over medium-low heat until browned and gives off a nutty aroma.
When the ravioli are done, drain them and then quickly transfer them to a serving platter and toss with the browned butter. Enjoy!
- If you have a pasta machine, you can use it to roll out the dough instead. It will create long sheets of dough, so you can line up the mounds of filling in one row instead of a square.