Heat oil and add onions.

When they are translucent, add in finely chopped mushroom.

Add salt and pepper to taste and cook until the mushroom is tender.

Switch off lame and allow it to cool.

Add ricotta and mix well.

Heat oil and add onion.

When translucent, add chopped mushrooms.

Saute until soft.

Add the stock, salt and pepper.

Bring to boil.

Once boiling, reduce flame and allow it to boil for 5 minutes for the flavour to develop.

Generously dust the counter and roll the dough into a long disc.

Fold twice to form three layers.

Rotate it 90° and roll again into a rectangle.

Repeat folding and rolling twice more.

Now roll the dough into a thin long rectangle. Roll out in the same direction until the pasta is thin.

Now trim the edges and cut it into small squares measuring 1 1/2" square.

Apply water along two edges.

Place some filling in the centre.

Fold the square so that it forms a rectangle. Press sides to seal.

Now bring two of the sides to the front and apply some water and press to seal.

Repeat this with all the squares.

Keep the other squares covered while working on one to avoid drying.

And place the finished pastas on a floured surface to prevent sticking.

Now bring a pot of water to boil.

Add the prepared pastas one by one and cook on medium flame for 3 minutes.

Once done, remove with a slotted spoon.

Pour broth into a serving bowl, place some pastas in it, garnish with spring onions and serve immediately.