Soak the dried porcini mushrooms in warm water for 30 minutes. Drain and squeeze out the moisture then chop finely. Set aside.

Heat butter in a large skillet over medium heat, once heated add the finely chopped onion and saute until soft and translucent.

Add the chopped mushrooms and chopped porcini mushrooms and cook down until reduced in size and softened. Add the garlic and salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes. Then process with ricotta, parmesan cheese and parsley.

Set aside a few tablespoons of flour. Place the remaining flour on a work surface and create a well in the center.

Break the eggs into the well and whisk them together with a fork or your fingertips. Gradually incorporate the flour from the edges.

Continue incorporating the flour until the dough is no longer sticky. You may or may not need to use the reserved flour.

Knead for 8-10 minutes or until smooth and elastic.

Cover the dough with a bowl or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.

Prepare a workspace. Line baking sheets with parchment paper and sprinkle with all purpose flour or semolina flour.

Divide the dough into four equal parts. Work with on portion at a time, keeping the remaining dough well covered.

Flatten the dough slightly with your hands.

Then feed the dough through the pasta machine set on the widest setting. Fold the dough in half lengthwise and pass it through the rollers again. Repeat this process several times until the dough is smooth and even. Lightly dust the dough with flour to prevent sticking.

Gradually reduce the width setting on the pasta machine, passing the dough through each setting one or two times.

Continue rolling until the dough reaches your desired thickness, which is typically around 1/16 inch or setting #6 on a KitchenAid pasta roller. The pasta sheet will be at least 30 inches (75cm) long.

Lay the rolled-out pasta sheet on a lightly floured surface, such as your countertop, table, or a large cutting board.

Cut the pasta sheet in half lengthwise to create two equal sections. This will make it easier to handle and fold.

Using a teaspoon or a piping bag, place small mounds of filling at regular intervals along one edge of the pasta sheet, about 1 inch apart.

You should have about 7 to 8 mounds along each section of pasta. See the photos above for clarification.

Place the mounds closer to one edge of the pasta sheet, allowing the opposite edge to be folded over easily.

Fold the opposite edge of the pasta over the filling and press firmly to seal. Begin sealing the ravioli by pressing around the filling mound in the center of the pasta sheet and work you way to each end expelling trapped air as you go.

Use a fluted pasta wheel or knife to cut the ravioli into squares and place them on the prepared baking sheets.

Repeat with the remaining dough and filling.

Cook the ravioli in boiling salted water until they float to the top and are tender.

Drain the ravioli and serve with your favorite sauce and extra grated parmesan cheese.