Boulder Cork Wild Mushroom and Goat Cheese Ravioli

1 pound fresh pasta sheets, approximately five to six sheets measuring 12 by 12 inches

1 pound mixed wild mushrooms, sliced

1 tablespoon fresh thyme leaves, minced

2 tablespoons, minced shallot

2 tablespoons olive oil

1 tablespoons, dry-pack sun-dried tomatoes, minced

8 ounces ricotta cheese

1/2 cup grated Parmesan cheese

4 ounces mild goat cheese

Salt and pepper

Using a glass or other object as a guide, cut pasta sheets into 31/2-inch diameter circles. Store circles under a warm, damp cloth to prevent them from drying out.

Saut� the shallot, sun-dried tomato and thyme leaves in the olive oil until shallot is tender. Add the mushrooms and cook over medium heat until cooked through and tender. Removed from heat and add a pinch of salt and pepper. Let the mixture cool slightly.

In a food processor, add the ricotta, Parmesan and goat cheese. Pulse once or twice, then add the mushroom mixture. Pulse machine to achieve a coarse puree, not a paste. Correct for salt and pepper.

Place a small dollop of the mushroom mixture in the center of a pasta circle and fold over to make a half-moon ravioli. (Have a small bowl of warm water handy, so you can moisten edge of pasta before folding.) Seal ravioli with a pasta crimper.

Cook ravioli in boiling, salted water for approximately 5 minutes if fresh or 8 to 10 minutes if frozen. Serve with your favorite sauce.

Makes 36 to 40 ravioli.

(Note: Ravioli may be made fresh and stored for approximately 4 hours in the refrigerator or frozen for later use.)

Source: Jim Smailer, Boulder Cork, Boulder, CO.