Heat olive oil in a pan and cook the mushroooms, onion and garlic until golden brown. Season to taste with salt and pepper. 橄榄油加热，倒入蘑菇、洋葱和蒜炒至焦黄，加盐和黑椒粉调味。
Once cooled, put the mixture into a food processor. 冷却后即倒入食物处理机打烂。
While pulsing add the parmesan cheese, ricotta cheese and parsley. Season the mixture to taste. 一边打一边加入帕玛森奶酪和里科达奶酪。
Put the filling into a piping bag and cool until ready to use. 把馅料放入裱花袋放冰箱用时拿出。
做白酱汁：Heat butter in a sauce pan and sweat the onions and garlic. 黄油锅中加热倒入洋葱和蒜煸香。
Sprinkle with flour and cook for 5 minutes without browning. 洒入面粉用手持打蛋品划圈搅拌5分钟左右，不要变黄。
Add the wine and reduce by 1/2. Add the cream and reduce by 1/2. 倒入白葡萄酒收汁一半，再倒入奶油收汁一半。
Add the lemon juice, salt and pepper to taste. 加入柠檬汁，盐和黑椒粉调味。
用意大利面的面团做馄饨皮。不要晾干，用模具切出想要的形状后加入馅料，两片压紧。
水加盐和橄榄油烧开，加入做好的Ravioli, 浮起后滤出装盘，加上白酱汁，用蘑菇和香叶装饰。