For the pasta dough: Blend the flour, eggs, yolks, pinch salt and 2 tablespoons water in a food processor until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. Process the dough for 15 seconds more to knead
it. Wrap in plastic wrap
and let stand for 1 hour to let the gluten
For the filling: In a large pot, heat the butter and olive oil over medium-high heat. Add the garlic and shallots
and cook for 3 minutes. Then add the mushrooms, seasoning them with salt and pepper. Cook until all the liquid has evaporated. Finish with the chopped parsley. Let the mixture cool before filling the ravioli.
To form the ravioli, divide the dough
in half and roll one part through the thinnest setting of a pasta machine
. Avoid flouring the pasta dough during the rolling unless absolutely necessary. Cut the strip of pasta into 2 foot sections. Working on a lightly floured table, take one section at a time and fold it in half lengthwise. Unfold it and use the center crease as a guideline to add the mushroom filling. Put 1 teaspoon filling every 2 inches just under the centerline of one half of the strip of pasta. Spray the pasta with a fine mist
of water or use a pastry brush
to lightly moisten the dough between and below the filling. Fold the top half of the dough over the filling and the bottom half of the dough, pressing firmly between the filling. Lightly flour the strip of ravioli. Then, using a square cutter, cut off the uneven bottom end along the strip, and then cut in between each dot
of filling to form the individual ravioli. Set the ravioli
on a lightly floured baking sheet and keep in the refrigerator. Repeat the process until all of the filling and dough are used.
Bring a large pot of salted water to a boil. Gently drop the raviolis into the water. Cook for 3 minutes. Remove the raviolis with a slotted spoon onto a dinner plate. Drizzle
lightly with olive oil to avoid sticking together.