FOR THE FILLING:
1 tbsp. olive oil
1⁄2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1⁄2 cup trimmed, finely chopped chanterelles (about 2 oz.)
Salt and freshly ground black pepper
1 tsp. finely chopped flat-leaf parsley

FOR THE PASTA:
2-3 russet potatoes (2 lbs.), peeled and cut into 2" chunks
Salt
1 1⁄2 cups "00" flour
1 tsp. sweet wine, such as moscato
4 egg yolks

2 tbsp. olive oil
1⁄2 lb. chanterelles, trimmed, larger ones torn into small pieces
Salt and freshly ground black pepper
4 tbsp. butter
1⁄4 cup grated parmigiano-reggiano
1⁄4 cup small sprigs flat-leaf parsley

1. For the filling: Heat oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring often, until softened, 3-4 minutes. Add chanterelles and salt and pepper to taste and cook until softened, about 5 minutes. Stir in parsley and transfer mixture to a bowl; set aside.

2. For the pasta: Put potatoes into a large pot, cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes, return to pot, and dry slightly over medium-low heat, 4-5 minutes. Press potatoes through a potato ricer onto a large parchment paper-lined sheet pan in a single layer; let cool.

3. Put potatoes, flour, wine, yolks, and salt to taste into a large bowl; gently mix into a soft dough. Turn dough out onto a lightly floured surface; divide into 2 balls. Cover 1 ball with plastic wrap; refrigerate. Roll out remaining dough into a 10" × 14" rectangle; cut in half crosswise. Spoon some of the filling in 10 small mounds (1 generous tsp. each) on half the dough, keeping them spaced about 2" apart. Run a moistened finger around each mound to form a 2" square. Lay other half of rolled-out dough over mounds; press down in between mounds to seal ravioli. Using a ravioli cutter or a sharp knife, cut dough into ten 2"-square ravioli. Transfer to a lightly floured sheet pan. Repeat with remaining dough and filling.

4. Bring a large pot of salted water to a boil over medium-high heat. Gently drop in ravioli and simmer until floating and cooked through, about 10 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add chanterelles, season with salt and pepper to taste, and cook until softened, about 5 minutes. Transfer chanterelles to a bowl. Return skillet to heat, add butter, and cook until light brown, 3-4 minutes. Using a slotted spoon, transfer ravioli to 4 plates. Top with mushrooms and parmigiano and drizzle with brown butter. Sprinkle with parsley.

SERVES 4