Cook, stirring for 15 minutes, or until the onion is softened
Stir in the rosemary, mace, pork, bread crumbs, mushrooms and salt and pepper to taste
Add 1 egg and thoroughly mix the ingredients, mashing them with the back of the spoon
Make ravioli according to instructions for making filled pasta in the Making Pasta chapter
You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shape to make about 80 ravioli or by hand method to make larger shapes
Beat the remaining egg
Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough
Pinch the edges of the dough together to seal
Cook the ravioli until al dente
Do this in batches if necessary, then drain the pasta
Make white wine sauce (see below) but do not add the cream or mushrooms until just before you have completed cooking the ravioli
Pour the sauce over the ravioli and garnish with parsley and Parmesan cheese.
