Tomato ravioli with porcini mushrooms

Tomato ravioli with porcini mushrooms: Method

1. Put the flour on a flat surface. Make a well in the center and add the egg, tomato paste and two spoons of water.
2. Use a fork to gradually incorporate the flour into the egg and tomato paste, until a rough dough forms.
3. Knead the dough on the surface until smooth, about 5 minutes.
4. Wrap the dough in plastic wrap or cover it with a bowl and let it rest for 30 minutes.
5. In a saucepan, heat the butter over medium heat until melted. Add the thyme, the chpped mushrooms, salt and papper and leave to cook for a few minutes.
6. Prepare the filling by mixing in a bowl the ricotta cheese, mascarpone, and the rest of the cheeses along with salt and pepper, adding some chopped walnuts at the end.
7. Roll out the pasta and half a spoon of the filling onto the pasta, wetting the edges around the filling using a brush and covering with another pasta sheet. Seal the ravioli using your fingers to squeeze out any extra air and cut into heart shapes using a ravioli cutter.
8. Roll out the ravioli dough on a floured surface until thin.
9. Prepare the ravioli by placing a small spoonful of the cheese mixture at intervals onto the half pasta sheet.
10. Brush the edges of the dough around the filling with water and cover by folding the rest of the pasta sheet, pressing the edges together to seal. Make sure to squeeze out any extra air.
11. Cut out the ravioli in a heart shape with a ravioli cutter or with a heart-shaped cookie cutter.
12. Cook the ravioli in salted water for about 3/5 mins until they float to the surface (the thinner the pasta is, the less time it will need to cook). Remove them from the water and add them to the sauce with the porcini mushrooms.
13. Serve the ravioli immediately, garnished with a few sprigs of thyme, chopped walnuts, and extra parmesan cheese if desired.