Raviolis stuffed with Mushrooms and Potatoes

Ingredients

• baking potato

  peeled and cut into 6 pieces
  1 unit
• mascarpone cheese or sour cream
  ¼ Pound
• peeled garlic cloves
  6 whole
• unsalted butter
  6 tablespoons
• mixture of domestic and wild mushrooms

  finely chopped
  ½ pound
• peeled shallot
  1 unit
• fresh parsley

  chopped
  1 tablespoon
• fresh thyme

  chopped
  1 teaspoon
• eggs
  8 large
• fresh pasta sheets

  5 x 5 inches
  16 unit
• peeled Shallots
  2 unit
• hot red pepper flakes
  ¼ teaspoon
• tomatoes peeled

  seeded and cut
  8 unit
• small basil leaves
  ¼ cup
• thin slices pancetta or prosciutto (optional)
  8 unit
• grated Parmesan cheese
  ¼ cup
• Italian parsley
  8 sprigs
• sea salt

  to taste
  1 unit
• black pepper

  to taste
  1 unit