Make the pasta dough. Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..

Boil and finely chop the spinach.

Combine the spinach, ricotta cheese, olive oil, egg, and panko in a bowl and mix until evenly blended. Cover with plastic wrap and chill in the refrigerator.

Now, roll out the dough.

Roll it out in strips like this. Make the strips wide enough to accommodate your pasta cutter (you can use an empty can or cup).

Take the pesto out of the refrigerator and drop balls of about 1 1/2 teaspoons onto the dough. Leave enough space in between each ball of filling while considering the size of your pasta cutter.

Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).

Top with another strip of pasta as shown in the photo.

Cut out the pasta.

This makes about 20 pieces. Cut the remaining pasta dough up into triangles and use like regular pasta.

Boil the ravioli in a generous amount of water and about 3 tablespoons of salt for 4 minutes. Heat the olive oil in a frying pan over medium heat.

Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve! Garnish with basil and Italian parsley.