*  Exported from  MasterCook II  *
 Serving Size  : 0    Preparation Time :0:00
 Categories    : TVFN
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    baking potato, peeled and cut into 6 piece
      1/4  pound         Mascarpone cheese or sour cream
    6      EA            whole peeled garlic cloves
    6      tablespoons   unsalted butter
      1/2  pound         mixture of domestic and wild mushrooms, fi
    1                    peeled shallot
    1      tablespoon    chopped parsley
    1      teaspoon      chopped fresh thyme
    8                    large eggs
   16                    fresh thin pasta sheets, 5 x 5 inches
    2                    peeled shallots
      1/4  teaspoon      hot red pepper flakes
    8      EA            ripe plum tomatoes peeled, seeded and cut 
      1/4  cup           small basil leaves
    8                    thin slices Pancetta (optional)
      1/4  cup           grated parmesan cheese
    8                    sprigs Italian parsley
 Blanch the garlic 3 times in salted boiling water. Put the potato pieces into 
 a small pot with the blanched garlic and cover with water. Add a pinch
 of salt and cook until tender. Drain and push through a ricer while still 
 warm. Beat in the
 Mascarpone or sour cream. Season with salt and pepper. Chop one shallot fine. 
 Heat 4 tablespoons butter in a large frying pan, add the shallot and cook 2
 minutes. Add the mushroom and cook until the mushrooms are tender and dry. 
 Season with salt
 and pepper. Mix the mushrooms with the potatoes. Add the chopped parsley and 
 thyme. Allow
 to cool. Beat one of the eggs with 1 tablespoon water to form an egg wash. 
 Brush the edges of a pasta
 sheet with wash. Put 2 tablespoons of the mushroom mixture in the center of 
 the pasta. Make a
 well in the mixture. Crack and egg into a teacup. Pour the yolk and half the 
 white into the well.
 Season with salt and pepper. Cover with a second sheet of pasta and push out 
 as much air as
 possible. Set on a flour dusted tea towel while you make the rest of the 
 raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan. 
 When the foam subsides, add
 the shallots, season with salt and pepper and cook until tender. Add the hot 
 red pepper flakes,
 tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat 
 oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until 
 they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a boil. 
 Season with salt. Slip the raviolis into the water. Cook, stirring
 gently several times, for 5 minutes, or until done, the yolks should still be 
 runny. Scoop the
 raviolis out with a slotted spoon, drain and put two on each warm plate. 
 Distribute the tomatoes over the raviolis and top with Pancetta slices. 
 Sprinkle with cheese. If the
 plates have cooled, put into a hot oven for 1 minute before serving. Garnish 
 with parsley sprigs
 and serve immediately. Yield: 4 servings
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