Mushroom and Mascarpone Ravioli

This is my go to recipe for Ravioli, The wonton wrappers will work for people who are in a hurry but if I have time I make my own wrappers. Below this recipe is the recipe I use for basic pasta.

Ingredients:
Servings: 4
1 tablespoon olive oil
 2 large shallots, minced
 8 ounces fresh mushrooms, chopped
 1 tablespoon chopped fresh thyme
 2 tablespoons minced garlic
 1 tablespoon chopped fresh chives
 1 (8 ounce) container mascarpone cheese
 salt and pepper to taste
 32 (3.5 inch square) wonton wrappers
 1 egg, beaten
 2 tablespoons milk

Directions
+ Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
+ In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
+ Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
+ Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

http://allrecipes.com/recipe/mushroom-and-mascarpone-ravioli/

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BASIC PASTA RECIPE
Ingredients
1 egg, beaten
 1/2 teaspoon salt
 1 cup all-purpose flour
 2 tablespoons water

Directions
+ In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
+ On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.