Melt butter in pan; add olive oil to melted butter; sauté garlic

Add mushrooms and let them sweat until they release their juices.

Add salt, onion powder and garlic powder.

Add beef broth and let the mixture reduce.

Once reduced, remove from heat and let cool.

Blend cheeses in a food processor; add cooled mushroom mixture to cheese and blend together, adding more brother if the mixture is too thick. Stir in remaining ½ cup chopped mixed mushrooms.

Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour.

Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.

Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.

Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.

Cut dough in half and roll (or use a pasts machine) each half of the dough into two very thing sheets

Drop about 1 – 1 ½ tsp of filling about 1 ½“ apart all along the dough.

When the sheet of dough if fully dotted with dabs of filling, cover filling with other sheet of dough.

Press dough between each dab of filling to seal it then cut ravioli with a pastry cutter or share knife.

Allow ravioli to dry 1 hour before cooking

Drop ravioli into boiling, salted water and cook for 10-15 min, or until dough is tender

Over medium heat, heat olive oil in large sauté pan.

Add the garlic and cook for 30 seconds.

Carefully add the vodka, light the vodka then shake the pan until the vodka burns off and the fire goes out by itself.

Add the cream and simmer for 1 minute.

Stir in the tomato sauce and salt to taste. Once the sauce is heated through, toss with strained ravioli.