FOR THE FILLING- take a pan on medium heat and add a touch of olive oil.

Add chopped onion, add chopped mushrooms.

Add salt (to taste)

Add 3 cloves of garlic, finely chopped

Mix well, some water's gonna come out. Keep 'em cooking until it evaporates.

Take it off the stove and empty in a bowl.

Add chopped parsley, chopped chives, li'l bit of grated nutmeg, li'l bit of lemon zest, Italian seasoning, parmesan cheese, cream for binding.

Keep it in refrigerator for about 20 minutes.

TO MAKE THE PASTA- take 100gms of all-purpose flour and add whisked egg in it and make dough.

Put the dough in a sandwich bag and put it in fridge for about 15 minutes.

Take it out and roll it with a rolling pin or pasta maker. Turn it into a very thin layer.

Now get the mixture, take a bit of it and shape it into a ball and put it in the centre. Get some egg white or olive oil and with your finger gently apply it to the edges. Get it top by another cut out of pasta. Stick 'em.

Push one end and the other, squeeze the area to stick it. Repeat the procedure for all other pieces. Ravioli is ready.

Boil raviolis for 3 to 4 minutes. Add some olive oil to prevent them from sticking.

Now, FOR THE MUSHROOM SAUCE, take a pan on medium flame and add olive oil to it.

Add onion, sliced mushrooms, 3 cloves of garlic chopped. Mix it well for 5 minutes.

Add water stock and reduce by half (by boiling). Add chives and cream. Bring 'em to boil for a minute.