Seven Cheese Ravioli with Mushroom/Shallot Cream Sauce

This recipe is easy to make, just a lot of ingredients.

For the ravioli filling:

7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta
2 ounces Italian Fontina cheese shredded, shredded
2 ounces fresh mozzarella, shredded
2 ounces freshly grated Parmigiano-Reggiano cheese, shredded
2 ounces asiago cheese, shredded
2 ounces provolone cheese, shredded
2 ounces of mozzarella cheese,  shredded
Salt and freshly ground pepper
1 large egg, lightly beaten

Mix all together and refrigerate

Pasta dough:

Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets, forming the sheets into retangles.  Lay the first sheet out and a small ice cream scoop, place the filling on the dough in four a five sections.  Then place a rolled pasta on top, forming circles.  Cut each of the filled and rolled pasta with a ravioli cutter.  Repeat the process unitl you have 28 - 32 raviolis.

Mushrooms cream sauce optional:

8 ounces portobello mushrooms, diced
2 shallots diced
4 tablespoons butter
4 ounces cream
4 ounces half and half
Salt and pepper

Puree the mushrooms and shallots finely.  Melt butter in a saucepan.  Saute the mixture about 5 -7 minutes on a medium flame.  Add it the cream and half and half.  Cook an additional 5 minutes,  stirring frequently.  Serve with the raviolis.