Mushroom Ravioli In A Creamy Goat Cheese Sauce

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Ravioli Filling:

1 (8-oz) container of white button mushrooms, finely diced

1 (8-oz) container of baby portabella mushrooms, finely diced

2 T. marsala wine

2 oz. goat cheese (plain or herbed)

½ c. finely shredded mozzarella cheese

1 T. butter

1 clove garlic, minced

salt and pepper to taste

Ravioli Dough:

3 c. flour, plus more for dusting

4 large eggs

1 tsp. salt

2 T olive oil

Creamy Goat Cheese Sauce:

2 T. butter

1 T. flour

3 oz. goat cheese

3-4 T. cream cheese

¾ c. milk

½ c. freshly grated Parmesan cheese

1/8 tsp. grated nutmeg

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