I got the pasta attachments for my kitchen-aid mixer and since I love ravioli, but not so many the effort in rolling out pasta, I want to try my hand at making some wild mushroom ravioli. I'm pretty confident on the filling, and I purchased semolina flour vs. going with a basic egg pasta. My question to you all is how you would handle a sauce. Here's what I thought up while in the store.. I will reserve some of the diced & sauteed mushrooms and add to them: diced garlic thyme I have some beef stock as a base that I want to reduce (I think beef and mushrooms are a perfect combo) heavy cream to add to the reduced stock to smooth it out -should I try to mount it with butter or would that be too rich? finally just before spooning it over the raviolis I will grate some romano cheese into it Does that sound decent? What is your favorite sauce for something like mushroom ravioli?