For the topping:
Heat the oil in a small saute pan over medium heat until just smoking. Add the shallots and garlic and cook for 1 minute. Add the mushrooms, butter, thyme, parsley, salt and pepper and saute until the mushrooms are soft, 4-5 minutes. Remove half of the mushrooms for the topping and reserve the other half for the filling.

For the filling:
1. Dice half the mushrooms into small pieces.

2. Place the diced mushroom into a mixing bowl and fold in the robiolla cheese and ricotta cheese.  

For the ravioli:
1. Lay wonton skins on a floured work surface (two wonton skins will make one ravioli). Brush a 1-inch border of the egg around the edges of the wontons. 

2. Place 1 tablespoon of the mushroom mixture in the center of each wonton square. Place a second wonton square over the mixture (like a sandwich) and pinch the squares together around the edges until they stick together. Dust the ravioli with a little flour. 

3. Using a two-inch round cookie cutter, cut round forms out of the square ravioli. Recheck the edges to ensure there are no openings. Refrigerate for up to 2 days or cook right away.

For the sauce
Heat the oil in a medium-size sauté pan over medium heat until it begins to smoke. Add the shallots and garlic and cook for 2 minutes. Add the white wine and cook for another minute.  Add the remaining ingredients, except the tablespoon of salt, and bring to a boil. Lower the heat and simmer until the sauce thickens, about 4 minutes. Keep the sauce on a very low simmer while cooking the ravioli.

2. Fill a 4-5 gallon pot with water (about ¾ full). Add  the tablespoon of salt and bring to a boil. Boil the ravioli for about 1-2 minutes. Drain the water and divide onto dinner plates. Spoon sauce and extra mushrooms on top. (We sprinkle a little chopped thyme as well.)