These need to be soaked in cold water half hour, then drained. Cut them in half lengthwise and soak again, then drain. Discard any that are disagreeable to you. Prep your other mushrooms, parsley and grate the cheeses.

Mix the ravioli dough in a Kitchen-Aid stand mixer fitted with a dough hook. You may adjust moisture by adding pinches of flour if necessary if the dough is too sticky. Knead the dough in the mixer about 10 minutes.

Shape into a nice dough ball and wrap well with plastic wrap and let rest for one hour.

Divide the dough into fourths and keep the rest covered with plastic.

Flatten the dough piece into a flattened disc. Sprinkle wit a little semolina. Then run through the pasta dough machine on the wide setting.

Fold the dough up into thirds and run through again, repeating this yet another time.

Then continue running the dough through without folding again, on progressively narrower settings until the dough is transparent enough to see the outline of your hand through.

Whisk together the egg wash in a small bowl. Divide the dough in two pieces. Lay one flat and brush the top with egg wash. If you have a ravioli maker, you can lay the bottom piece on top of that and use the cavities to aid in filling the pasta. Otherwise, keep the filling in piles not touching.

Put one teaspoon of filling in the cavities, top with the remaining pasta sheet and press down to seal the pasta. Then cut them apart (a pastry cutter works nice).

I set my ravioli on a cookie sheet, covered with plastic, to be ready to cook.

Heat the butter and oil with the garlic until fragrant. Do not burn it. Add the two types of mushrooms, salt and pepper and cook until softened.

Carefully add the wine (off the heat) the return to the burner and cook until the wine vapes off. Set aside and keep warm.

Heat the oil and butter with the garlic in a skillet. Add the heavy cream and heat until steaming; do not boil. Add the cheeses, stirring gently to melt. Stir in the parsley and cooked mushrooms. Keep warm.

Heat boiling salted water in a pasta pot; drop in ravioli and cook until they float, about 2-3 minutes. Lift out and drain. Keep them separated or lightly oiled so they don't stick together while you cook the others.

Reheat sauce briefly and serve with ravioli, 4-5 per person.