• Ravioli
• Sift the flour and arrange it in a heap on your work surface.
• Add the eggs and the salt and with a fork beat the eggs together.
• Then begin to incorporate the mixture of flour, starting from the inner rim of the hole.
• You can add a little water to make it easier if the dough is hard.
• Knead vigorously by punching the dough.
• Form a loaf that you will then wrap in plastic wrap and leave to rest for at least 30 minutes.
  
• After, cut 4 pieces and take 1, keep the other 3 parts in the
  plastic paper so they won’t dry out.
• Roll out each into a thin sheet (about 1 mm) with a rolling pin or a machine to roll out the dough.
• Make rectangular strips 12 cm x 30 cm (4.7 x12 inches) and put them to the side on a floured board.
  
• Crimini Mushrooms filling
• Brown the garlic clove in a pan with 3 tablespoons of oil.
• Add the cut and cleaned mushrooms and cook them for at least 10 minutes.
• Then add salt, pepper, and the chopped parsley to the pan.
• Cook for another 5 minutes and then remove the garlic clove.
• Blend half of the mushrooms with a hand blender, adding the ricotta and the parmesan.

What to do with the rest of the mushrooms:

• To the other half of the mushrooms left in the pan, add 3 tablespoons of cream and cook for another 2 minutes.
• Then turn off the stove and keep them in the pan, this mixture will coat the ravioli afterward as a type of sauce.
• Assembling
• First place a sheet of dough on a floured surface.
• Distribute the tablespoons of filling evenly over half of the sheet of dough.
  
• Fold the other half over the fillings and press the dough around each mound of filling to remove the air and then cut out squares with a pasta or pizza wheel cutter.
  
• Be sure to seal the ravioli well.
• To cook the pasta, bring a large pot of salted water to a boil.
• Add ravioli and cook for 2-3 minutes.
• Once they float to the top it is done.
• Drain pasta and serve with the mushroom-cream mixture.