Remove the mixture from the heat and leave to cool.
When cool, place the mushroom mixture into a food processor together with the ricotta and parmesan and blend. I like the consistency to be smooth but chunkier is also ok.
1 tbsp ricotta cheese, 2 tbsp parmesan
I use premade Lasagna sheets as its simpler and far easier. The lasagne sheets can be rolled to the size you need, and any leftovers stored in the fridge.
400 g Lasagna sheets
Sprinkle flour over a clean level worktop
Add the pastry and roll out into a rectangular shape making sure the pasta is about 1/8th of an inch in thickness. This is to make sure the ravioli is light and delicate instead of heavy.
You will be folding one half of the pasta over the other half lengthways.
Add one heaped tablespoon of the cooled mushroom mixture every inch until you reach the end.
When you portioned the mixture, carefully fold the other half of the pasta over the portions.
Using your fingers gently press the pasta around the filling removing all of the air.
Using a pasta wheel (has little flutes) cut midway between each ravioli making it look nice.
Place the prepared ravioli to one side and sprinkle with semolina for extra flavour and to prevent sticking.
When they are all ready, place a large pan of salted water over a high heat and bring to the boil. When boiling add the ravioli in batches and cook for about 4 minutes.
Serve with the sauce and a grating of fresh parmesan.