In a medium skillet heat oil on Medium heat. Add fresh mushrooms for about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper

In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture

Combine semolina and salt, add beaten eggs (or egg whites), water and oil. Mix to make a stiff dough

Knead 10 minutes or until dough is elastic or use bread hook on a standing mixer

Cover dough with a towel and let rest for 20 minutes

On a lightly floured surface roll out to desired thickness or use pasta attachment on a stand mixer

Roll dough into roughly 15 inches long and five inches across sheets

Cover any sheets your are not filling with a towel to keep it from drying out

Place filling is approximately 1 1/2 inches in diameter and 1/2 an inch apart. Place six even heaping tablespoons along the lower half of the dough

Moisten the dough lightly with your water along edges

Gently press the dough around dollop of filling to remove air and to create a seal

Use a cutter or a stamp to cut your ravioli into even squares

Lay on tray lined with parchment paper. DO NOT STACK, the dough will sweat and become soft and mushy.

Bring a pot of water to a boil. Gently add ravioli and cook for 3-4 minutes. Remove with slotted spoon.

In a large frying pan, heat 2 tablespoons of olive oil. Cook 6-8 ravioli for 1 minute on each side. Plate and top with grated parmesan cheese and fresh chives or basil.