Homemade Ravioli - Test 1

I've been looking for a ravioli cutter everywhere (I wanna use my pasta maker, dammit!). They don't carry them at "Linens and Things" or "Bed, Bath and Beyond." Tried online and found them at Target. Called the local Target store and they said if it's online, we don't have it (huh?). Got inspired and called Williams Sonoma at the Laurel Park mall. Bingo!

Went there Thursday night, after visiting Maureen, and picked up two styles (both imported from Italy - hand wash only). One is a simple square cutter that cuts and crimps, the other a wheel that does the same. I won't even tell you how much these set me back, okay?

So, got home late, and got started. Made a simple filling with sauted sliced Portobello mushrooms, shallots, grated fresh mozzarella and parmesan cheeses. Then let it cool by putting the bowl in an ice bath.

Made the dough, and let it sit. Then cranked it through the pasta maker into sheets. Spooned the mixture onto the bottom sheet, then used and egg wash for glue. Laid on the top sheet and pressed down, trying to get all the air out of the mixture pocket. Cut it with the square cutter and laid it on the cutting board on top of corn meal to rest.

Its now around 9:00 PM, I'm tired AND hungry, so instead of making homemade Alfredo sauce, I open a can of the Classico - Roasted Garlic and Alfredo sauce and slowly heat it up while I am boiling water for the ravioli. I keep the water at a rolling boil and add the ravioli.

So, here's where I think I went wrong: either I kept the pot boiling to strongly (I never did back it off, so that's possible) or I didn't get all the air out of the ravioli pockets (also possible, as I was using sliced mushrooms that did not cook down a lot).

Upshot? Excellent (and I do mean excellent) taste, but poor texture - more like a limp bag rather than the traditional little, light, tight, traditional square.

Good news is that I saved half of the filling. My plan is to chop it up more and try it again, and semi-simmering them as opposed to hard boiling them. I'll let you know how it turns out...
I'll try and post photos of cutters and filling. Didn't bother with final dish. Next time, if I can get it right!