In a large 10-inch skillet, melt the butter over medium heat. Add the mushrooms, shallots and garlic, and season with salt and pepper. Sauté until all of the liquid has evaporated and the mushrooms are golden brown, about 10 minutes.

Remove the pan from the heat. Deglaze with marsala wine, scraping any brown bits stuck to the bottom of the pan with a wooden spoon. Brown bits = flavor! Return the pan to the stove, and cook until all of the liquid has evaporated. The filling needs to be dry.

Transfer the mushrooms into the food processor. In short bursts, pulse approximately 4-8 times. The mushrooms should be minced, but not blended into a paste. Scrape into a bowl; cool completely (use the fridge to speed things up).

Mix with ricotta, mascarpone and Parmesan cheese. Taste, and correct seasoning with salt and pepper if needed.

Cut a pasta sheet in half or into thirds, depending on how long they are. Shorter pasta sheets are easier to work with. Take one sheet and fold it in half horizontally to make a light crease; then unfold.

Working below the crease, dollop the filling down the pasta sheet in rounded teaspoons spaced 2 finger-widths apart. I use a measuring teaspoon or this handy cookie scoop for quick and easy portioning.

Fold the pasta sheet over the filling. Press out the air in between each ravioli, smoothing your fingertips around the filling. Press together to create a single thickness.

Using a fluted pastry wheel, ravioli cutter or large knife, cut the ravioli into 2- 2 ½ inch squares.

Transfer the ravioli to a parchment-lined sheet pan dusted with semolina flour. Cover with a towel or an inverted sheet pan to keep them from drying out. Repeat to assemble and cut the remaining ravioli. When you are finished, choose your storage option (see notes below) or proceed to cook.

Bring a large pot of water to a boil. Salt generously.

Meanwhile, in a large skillet: melt the 2 tbsp. of butter over medium heat. Add the mushrooms and season with salt and pepper. Sauté until golden brown.

In a separate large skillet or high-sided braiser: melt both butters over medium heat. Once it gets foamy and starts to turn golden, remove from the heat and set aside until the ravioli are cooked.

To cook the ravioli: do a test batch first to gauge the cooking time, which will vary depending on pasta thickness. Plunge 1-2 ravioli into the pot of boiling water. Cook for 5-6 minutes; taste for doneness and adjust cooking time as needed. Repeat to cook the remaining ravioli in batches. Remove with a fine mesh strainer and portion onto individual plates.

Gently warm the melted butter sauce. Spoon over each plate and top with some of the sautéed mushrooms. Garnish with extra grated Parmesan cheese.