Heat the olive oil and onion in a skillet and sauté for a few minutes. Add the mushrooms and cook for 5 minutes with salt and pepper, then remove from heat.

Roll out the pasta dough until thin. Place parsley leaves spaced apart on the dough. Lay another sheet of pasta on top. Roll out until the parsley leaves show through the pasta.

Bring a pot of water to a boil and add the pasta. When the pasta floats to the surface, taste to check doneness. Whole wheat pasta may be a bit firmer, so cook a few more minutes if needed. Drain well.

On a plate, place one raviolo, add a spoonful of ricotta and a spoonful of mushrooms, then top with another raviolo. Garnish with parsley if desired.