Potato and Cheese Ravioli With Porcini Mushrooms

Ingredients

• Dough:
• 3⁄4 cup plus 1 Tbsp. (113 g.) type “0” flour or all-purpose flour
• 3⁄4 cup (113 g.) semola flour, plus more as needed
• Pinch of kosher salt
• 3 large eggs plus 1 large egg yolk
• 1 1⁄2 tsp. (5 g.) olive oil
• Filling:
• 1 1⁄2 lb. Yukon gold potatoes (about 4 medium)
• 2 cups (125 g.) grated aged Pecorino Toscano or Pecorino Romano, plus more for garnish
• 1 large egg
• 1⁄2 tsp. kosher salt

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