In the bowl of your stand mixer fitted with the dough hook, combine the 00 flour, semolina flour, eggs, and salt.

Let the dough knead until a smooth ball is formed. If the dough is dry and not coming together, add 1-2 tbsp. olive oil or another egg. If the dough is very wet and sticky, add more flour, 1 tbsp. at a time.

Cut the pasta dough into 4 equal parts and wrap each tightly in plastic wrap. Let it rest at room temperature for at least one hour.

In a large pan over medium heat, combine the butter, garlic, and onion. Cook, stirring frequently, until softened.

Add the miso paste and stir to combine until the onions and garlic are evenly coated.

Add the mushrooms and thyme. Allow to cook until the mushrooms are browned. Stir only occasionally to make sure the mushrooms are cooked evenly. But you want to let them brown.

Let the mushrooms cool completely and then add to your food processor with the remaining ingredients (ricotta, Italian seasoning, pecorino).

Puree the mix in your food processor until smooth. Add salt and pepper to taste.

Transfer the filling to a piping bag so it easier to add to your ravioli for assembly.

Remove the plastic wrap from one of the dough balls and place on a floured surface.

Roll the pasta out to about 1/2 inch thickness with a rolling pin. Then cut a piece so it fits in your pasta roller.

The pasta is ready when its thin enough to see your hand through it. But it should still be thick enough to be sturdy enough to hold your filling. Complete these steps until all of your pasta is rolled out.

Place one of the pasta sheets down n a lightly floured surface and pipe about 1.5 tbsp. of filling about 2 inches apart from each other.

Brush some water around the filling using a pasty brush or your finger.

Place another sheet of pasta on top, pressing tightly around the filling to form a seal.

Use your round cookie cutter to cut out each ravioli, pressing firmly around the seam to make sure each pasta is sealed tightly. Place the completed ravioli on a lightly floured surface so they don't stick while you are assembling the rest.

Repeat until all of your pasta is used. You can run your pasta through the sheeter one more time after cutting it into ravioli pieces. Any more than that and the dough gets tough. This recipe makes a lot of dough, so you an also roll the remaining dough out and then slice into pappardelle and dry it out to save for later use. You will minimize the waste this way.

Bring a large pot of salted water to a rolling boil.

While the water is coming to a boil, you will make the sauce. If you want to add additional mushrooms to the top of your pasta, brown them in a pan over medium heat, flipping once after the first side is browned. Set aside.

When the water is boiling, add 1 ravioli to test how long the pasta should cook. Mine take about 3 minutes, but it depends on size and thickness of your pasta. This way, you don't over or undercook them! Once you know how long they should cook for, add the remaining pasta to the pot and cook accordingly.

In a large pan, combine the sauce ingredients (butter, lemon zest, lemon juice, pasta water, and cheese) over medium heat. Stir to combine and allow it to simmer.

Once simmering, reduce to medium-low and cook, stirring frequently, until thickened.

Drain the pasta and add directly to the sauce. Stir to coat.

If I have additional ravioli filling left over, I will sometimes add this to the sauce as well to make it extra mushroomy. But this is not necessary.

Serve immediately and top with fresh lemon zest and grated pecorino.