Ravioli, with mushrooms, pancetta, and ricotta

• 1/2 ounce dried porcini mushrooms
• 4 ounces fresh mushrooms, finely chopped
• 2oz pancetta or bacon, cooked
• 1 tablespoon olive oil
• 1 tablespoon snipped fresh Italian (flat-leaf) parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg yolk, lightly beaten
• 1/2 cup ricotta cheese

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Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.

Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.

In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.