Mushroom Ravioli With Pesto

By Saveur
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1/4 cup pine nuts (about 1 1/4 oz.)

6 cloves garlic, finely chopped

1 1/2 tbsp. olive oil

Kosher salt, to taste , plus 1 tsp.

2 cups lightly packed basil leaves

2 1/4 cups grated parmigiano-reggiano

3 cups flour, plus more as needed

3 eggs (2 whole, 1 beaten)

2 tbsp. unsalted butter

1 1/4 lbs. cremini mushrooms, trimmed

and sliced

Freshly ground black pepper, to taste

1/4 cup dry white wine

3 tbsp. dried bread crumbs

3 tbsp. finely chopped flat-leaf parsley leaves

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