Mushroom Ravioli Filling

1. Soak the dried porcini mushrooms in enough boiling water to cover for about 15 minutes or until soft. Drain, discarding the liquid. Squeeze the mushrooms to remove any additional liquid.

2. Finely chop the rehydrated porcini mushrooms.

3. In a medium skillet, cook the fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated.

4. Add chopped porcini mushrooms, parsley, and garlic. Cook and stir the mixture for about 1 minute. Remove from the heat. Sprinkle with salt and pepper to taste.

5. In a medium bowl, combine the egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

Fresh Pasta Dough

1. To make fresh pasta dough for ravioli, in a large mixing bowl, add flour, eggs, cooking oil, water, and salt. Mix until the ingredients come together to form a dough. 

2. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes.

3. Wrap the dough in plastic wrap until ready to use.

To Make Ravioli

In a small bowl, combine 1 egg and 1 tablespoon water; set aside.

1. Cut rolled pasta dough into 2-inch-wide strips. Brush the strips lightly with the egg mixture.

2. Leaving a ½-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.

3. Lay a second strip of dough, brushed side down, over the first.

4. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together.

   Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.

5. To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender.

   Using a slotted spoon, transfer ravioli to a serving dish.