Ricotta e Funghi Ravioli
For the filling:
For the garnish:
Wash the mushrooms and dice them. Heat olive oil in a pan and sauté the mushrooms, chopped onion, garlic, salt and pepper. Take off the heat and stir in the ricotta and the egg, Pecorino, and parsley. Salt and pepper to taste.
Roll out the fresh pasta and cut squares of approximately 5cm by 5cm. Spoon some filling in the centre of each square. Close each individual square by pulling the four corners up around the filling and pinching them shut together. In this way, they should look like little sacks made of pasta.
Cook the pasta in abundantly salted water until they rise to the surface. Remove from heat, drain, and toss for minute in a heated frying pan with oil and the chopped herbs.